MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Artichoke & Spinach Chicken Casserole
Categories: Pasta, Mushrooms, Vegetables, Cheese, Poultry
Yield: 8 servings
3 c Uncooked bow tie pasta
2 tb Butter
1/2 lb Fresh mushrooms; sliced
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 Chicken; cooked, diced
14 oz Can water-packed quartered
- artichoke hearts; rinsed,
- drained
10 oz Box chopped spinach; thawed,
- squeezed dry
2 c Monterey Jack; shredded
- cheese
2 tb Parmesan cheese; grated
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1/3 c Seasoned bread crumbs
2 tb Parmesan cheese; grated
1 tb Butter; melted
1/2 ts Paprika
Set oven @ 350 F/175 C.
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" 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.
Recipe by Janice Christofferson, Eagle River, Wisconsin
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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