Chicken Florentine Artichoke Bake

Name: Chicken Florentine Artichoke Bake
Yield: 6
Ingredients: 8 ounces rotini pasta; 1 1/4 cups milk; 2 large eggs; 3 cloves garlic, minced; 1/2 teaspoon dried oregano; 1/2 teaspoon dried basil; 1/4 teaspoon crushed red pepper flakes; Kosher salt and freshly ground black pepper, to taste; 1 (12.5-ounce) can premium chunk white chicken, drained; 1 1/2 cups shredded Monterey Jack cheese; 1 (14-ounce) can quartered artichoke hearts, drained; 1 (10-ounce) package frozen chopped spinach, thawed and well-drained; 1/3 cup julienned sun dried tomatoes in olive oil, drained; 2 tablespoons freshly grated Parmesan cheese; 1 tablespoon olive oil; 1/2 cup Panko*

Chicken Florentine Artichoke Bake was pinched from <a href="http://damndelicious.net/2014/10/22/chicken-florentine-artichoke-bake/" target="_blank">damndelicious.net.</a>

"An easy weeknight casserole loaded with chicken, artichokes, spinach and sun-dried tomatoes - and all you need is just 10 min prep!..."

INGREDIENTS

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8 ounces rotini pasta

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1 1/4 cups milk

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2 large eggs

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3 cloves garlic, minced

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1/2 teaspoon dried oregano

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1/2 teaspoon dried basil

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1/4 teaspoon crushed red pepper flakes

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Kosher salt and freshly ground black pepper, to taste

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1 (12.5-ounce) can premium chunk white chicken, drained

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1 1/2 cups shredded Monterey Jack cheese

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1 (14-ounce) can quartered artichoke hearts, drained

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1 (10-ounce) package frozen chopped spinach, thawed and well-drained

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1/3 cup julienned sun dried tomatoes in olive oil, drained

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2 tablespoons freshly grated Parmesan cheese

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1 tablespoon olive oil

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1/2 cup Panko*

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