ARTICHOKE & SPINACH CHICKEN CASSEROLE

3 cups uncooked bow tie pasta

2 tbsp butter

1/2 lb sliced fresh mushrooms

1 medium onion, chopped

2 large eggs

1 1/2 cups milk

1 tsp Italian seasoning

1/2 tsp salt

1/4 tsp pepper

1/4 - 1/2 tsp crushed red pepper flakes

3 cups cubed rotisserie chicken

1 can (14-oz) water-packed quartered artichoke hearts, rinsed and drained

1 pkg (10-oz) frozen chopped spinach, thawed and squeezed dry

2 cups shredded Monterey Jack cheese

2 tbsp grated Parmesan cheese

Topping:

1/3 cup seasoned breadcrumbs

2 tbsp grated Parmesan cheese

1 tbsp butter, melted

11/2 tsp paprika 

Preheat oven to 350-degrees. Cook pasta according to package directions, drain.

In a large skillet, heat the butter over medium-high heat; sauté 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 mixture to a greased 13x9-inch baking dish. Bake, uncovered, 40 minutes.

Mix the topping ingredients together and sprinkle over the casserole. Bake, uncovered, until bubbly and topping is a golden brown. 5 to 10 minutes.

Yield: 8 servings of 1 1/2 cups Per serving: 455 calories, 21g fat (11g sat), 136 mg cholesterol, 713mg sodium, 34g carbs, 34g protein

file photo