Artichoke & Spinach Chicken Casserole

Ingredients

• 3 cups uncooked bow tie pasta
• 2 tablespoons butter
• 1/2 pound sliced fresh mushrooms
• 1 medium onion, chopped
• 2 large eggs
• 1-1/2 cups 2% milk
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 3 cups cubed cooked chicken
• 1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 2 cups shredded Monterey Jack cheese
• 2 tablespoons grated Parmesan cheese
• TOPPING:
• 1/3 cup seasoned bread crumbs
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon butter, melted
• 1/2 teaspoon paprika