Chicken Florentine Artichoke Bake

Oven at 350°

8 oz bowtie pasta
1 chopped onion
1 TB butter
2 eggs
1 1/4 c milk
1 tsp Italian seasoning
1/2 tsp crushed red pepper
2 c chopped cooked chicken
2 c shredded Jack cheese
14 oz artichokes, drained and quartered
10 oz frozen chopped spinach, thawed and drained
1/2 c oil-packed dried tomatoes, drain and chop
1/4 c Parmesan
1/2 c soft bread crumbs
1/2 tsp paprika
1 TB melted butter

Boil, drain pasta. Cook onion in butter, til soft. In bowl, whisk eggs, milk, seasoning, 1/2 tsp salt, 1/4 tsp pepper, red pepper. Stir in chicken, cheese, artichokes, spinach, tomatoes, 1/2 Parmesan, pasta, onion. Put in casserole dish. Bake uncovered for 20 minutes at 350. Mix crumbs, butter, paprika and 1/2 Parmesan. Top casserole then bake 10 minutes more.

Recipe Courtesy of Camille Mullen