Chicken Florentine Artichoke Bake

By September 1, 2010 Recipes

3 ½ CUPS DRIED BOW TIE PASTA
1/3 CUP CHOPPED ONION (1 SMALL)
1 TABLESPOON BUTTER
2 EGGS, LIGHTLY BEATEN
1 ¼ CUPS MILK
1 TABLESPOON FRESH OREGANO OR 1 TEASPOON DRIED ITALIAN SEASONING
½ TEASPOON SALT, ¼ TEASPOON CRUSHED RED PEPPER, ¼ TEASPOON BLACK PEPPER
2 CUPS CHOPPED COOKED CHICKEN
2 CUPS SHREDDED MONTERAY JACK CHEESE (8 OUNCES)
1 (14 OUNCE) CAN ARTICHOKE HEARTS, DRAINED AND QUARTERED
1 (10 OUNCE) PACKAGE FROZEN CHOPPED SPINACH, THAWED AND WELL DRAINED
½  CUP OIL-PACKED DRIED TOMATOES, DRAINED AND CHOPPED
¼ CUP GRATED PARMESAN CHEESE
½ CUP COARSE DRIED BREAD CRUMBS
½ TEASPOON PAPRIKA
1 TABLESPOON BUTTER, MELTED
 
PREHEAT OVEN TO 350 DEGREES.  COOK PASTA ACCORDING TO DIRECTIONS; DRAIN.
MEANWHILE, IN MEDIUM SKILLET, COOK ONION  IN 1 TABLESPOON BUTTER OVER MEDIUM HEAT ABOUT 5 MINUTES OR UNTIL TENDER.  IN A BOWL, COMBINE EGGS, MILK, HERBS, SALT AND PEPPERS.  STIR IN COOKED PASTA, ONION, CHICKEN, CHEESE, ARTICHOKES, SPINACH, SUNDRIED TOMATOES AND 2 TABLESPOONS OF THE PARMESAN CHEESE.TRANSFER TO AN UNGREASED 3 QUART BAKING DISH.  BAKE, COVERED FOR 20 MINUTES.  IN A SMALL BOWL, COMBINE THE REMAINING 2 TABLESPOONS PARMESAN CHEESE, BREAD CRUMBS, AND PAPRIKA.  DRIZZLE WITH MELTED BUTTER.  SPRINKLE CRUMB MIXTURE OVER PASTA MIXTURE.  BAKE, UNCOVERED FOR 10 MORE MINUTES.