Chicken Florentine Artichoke Bake
INGREDIENTS
•
8
•
ouncesdried bow tie pasta
•
1
•
smallonion, chopped
•
1
•
tablespoonbutter
•
2
•
eggs
•
1 1/4
•
cupsmilk
•
1
•
teaspoondried Italian seasoning
•
1/4 - 1/2
•
teaspooncrushed red pepper (optional)
•
2
•
cupschopped cooked chicken
•
2
•
cupsshredded Monterey Jack cheese (8 oz.)
•
1
•
14 ouncecanartichoke hearts, drained and quartered
•
1
•
10 ouncefrozen chopped spinach, thawed and well drained
•
1/2
•
cupoil-packed dried tomatoes, drained and chopped
•
1/4
•
cupgrated Parmesan cheese
•
1/2
•
cupsoft bread crumbs
•
1/2
•
teaspoonpaprika
•
1
•
tablespoonbutter, melted
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