Chicken Florentine Artichoke Bake


From better homes and gardens nov 2008 recipe contest winner

Steps


Preheat oven to 350.
Cook pasta according to package diretions , drain.
In a medium skillet cook onion in 1 tbsp butter over medium heat about 5 minutes or until tender.
Remove from heat and set aside.
In a bowl whisk together eggs , milk , 1 / 2 tsp salt , 1 / 4 t black pepper , and crushed red pepper.
Stir in chicken , monterey jack cheese , artichokes , spinach , tomatoes , half the parmesan , cooked pasta and onion.
Transfer to a 3 qt baking dish.
Bake covered for 20 minutes.
In a small bowl combine the remaining parmesan , bread crumbs , paprika , and melted butter.
Sprinkle mixture over pasta , bake uncovered for 10 minutes more or until golden.

Ingredients


dry pasta, onion, butter, eggs, milk, dried italian seasoning, crushed red pepper flakes, cooked chicken, monterey jack cheese, artichoke hearts, frozen spinach, sun-dried tomato packed in oil, parmesan cheese, soft breadcrumbs, paprika