Artichoke & Spinach Chicken Casserole
TOTAL TIME: Prep: 30 min. Bake: 45 min.
YIELD: 8 servings.
Try this homey and comforting casserole for an alternate main dish at Thanksgiving. The spinach adds nice color, and the red pepper flakes add a pleasant, mild heat. —Janice Christofferson, Eagle River, Wisconsin
Ingredients
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3 cups uncooked bow tie pasta
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2 tablespoons butter
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1/2 pound sliced fresh mushrooms
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1 medium onion, chopped
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2 large eggs
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1-1/2 cups 2% milk
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1 teaspoon Italian seasoning
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1/4 to 1/2 teaspoon crushed red pepper flakes
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3 cups cubed cooked chicken
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1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained
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1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
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2 cups shredded Monterey Jack cheese
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2 tablespoons grated Parmesan cheese
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TOPPING:
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1/3 cup seasoned bread crumbs
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2 tablespoons grated Parmesan cheese
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1 tablespoon butter, melted
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1/2 teaspoon paprika
Directions
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1.
Preheat oven to 350°. Cook the pasta according to package directions; drain.
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2.
In a large skillet, heat the butter over medium-high heat; saue the mushrooms and onion until tender. Remove from heat.
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3.
In a large bowl, whisk together eggs, milk and seasonings. Stir in chicken, artichoke hearts, spinach, cheeses and mushroom mixture. Stir in pasta.
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4.
Transfer to a greased 13x9-in. baking dish. Bake, covered, 40 minutes.
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5.
Mix the topping ingredients; sprinkle over casserole. Bake, uncovered, until bubbly and topping is golden brown, 5-10 minutes.
Nutrition Facts
1-1/2 cups: 455 calories, 21g fat (11g saturated fat), 136mg cholesterol, 713mg sodium, 34g carbohydrate (5g sugars, 3g fiber), 34g protein.
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