Subj : Midwestern Casseroles 38
To : All
From : Dave Drum
Date : Mon Nov 11 2024 07:48 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Spinach Artichoke Chicken Casserole
Categories: Poultry, Greens, Vegetables, Pasta, Cheese
Yield: 8 servings
3 c Uncooked bow tie pasta
2 tb Butter
1/2 lb Sliced fresh mushrooms
1 md Onion; chopped
2 lg Eggs
1 1/2 c Milk
1 ts Italian seasoning
1/2 ts Salt
1/4 ts Pepper
1/2 ts Crushed red pepper flakes
3 c Diced, cooked chicken
14 oz Can water-packed, quartered,
- artichoke hearts; rinsed
- and drained
10 oz Box chopped spinach; thawed,
- squeezed dry
2 c Shredded Monterey Jack
- cheese
2 tb Grated Parmesan cheese
MMMMM--------------------------TOPPING-------------------------------
1/3 c Seasoned bread crumbs
2 tb Grated Parmesan cheese
1 tb Butter, melted
1/2 ts Paprika
Set oven @ 350ºF/175ºC.
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
Janice Christofferson, Eagle River, Wisconsin
Makes: 8 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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