This spinach artichoke chicken casserole feels fancy, but it's actually a simple one-dish meal. The spinach adds nice color, and the red pepper flakes add a pleasant, mild heat.
Ingredients
- 3 cups uncooked bow tie pasta
- 2 tablespoons butter
- 1/2 pound sliced fresh mushrooms
- 1 medium onion, chopped
- 2 large eggs
- 1-1/2 cups 2% milk
- 1 teaspoon italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 3 cups cubed cooked chicken
- 1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 2 cups shredded monterey jack cheese
- 2 tablespoons grated parmesan cheese
- 1/3 cup seasoned bread crumbs
- 2 tablespoons grated parmesan cheese
- 1 tablespoon butter, melted
- 1/2 teaspoon paprika
Instruction
- Preheat oven to 350°. Cook the pasta according to package directions; drain.
- In a large skillet, heat the butter over medium-high heat; saue the mushrooms and onion until tender. Remove from heat.
- In a large bowl, whisk together eggs, milk and seasonings. Stir in chicken, artichoke hearts, spinach, cheeses and mushroom mixture. Stir in pasta.
- Transfer to a greased 13x9-in. baking dish. Bake, covered, 40 minutes.
- Mix the topping ingredients; sprinkle over casserole. Bake, uncovered, until bubbly and topping is golden brown, 5-10 minutes.
