Artichoke & Spinach Chicken Casserole
"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
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