CHICKEN FLORENTINE ARTICHOKE BAKE

8

oz. dried bowtie pasta

i

small onion, chopped

1

Tbsp. butter

2

eggs

1V4 cups milk

1

tsp. dried Italian seasoning

%

to’/2tsp. crushed red

pepper (optional)

2

cups chopped cooked

chicken

2

cups shredded Monterey

Jack cheese (8 oz.)

1

14-oz. can artichoke

hearts, drained and

quartered

1

1 o-oz. pkg. frozen chopped

spinach, thawed and well

drained

7

a

cup oil-packed dried

tomatoes, drained and

chopped

’4

cup grated Parmesan cheese

V2

cup soft bread crumbs

V2

tsp. paprika

l

Tbsp. butter, melted

1. Preheat oven to 350°F. Cook pasta according

to package directions; drain. In medium skillet

cook onion in

1

tablespoon butter over medium

heat about 5 minutes or until tender, stirring

occasionally. Remove from heat; set aside.

2

. In bowl whisk together eggs, milk,

seasoning,

V

2

tsp.

salt, V\

tsp.

black pepper,

and

crushed red pepper. Stir in chicken, Monterey

Jack cheese, artichokes, spinach, tomatoes,

half of the Parmesan, cooked pasta, and onion.

Transfer to 3-quart rectangular baking dish.

3

. Bake, covered, 20 minutes. In small bowl

combine remaining Parmesan, bread crumbs,

paprika, and melted butter. Sprinkle mixture

over pasta. Bake, uncovered, 10 minutes more

or until golden.

MAKES 6TO 8 SERVINGS.

4

PRIZE TESTED RECIPES"»-$

4

ao WINNER

CAROL MCLAUGHLIN, PLATTSMOUTH, NE

CREAMY CASSEROLES CATEGORY, NOVEMBER

2008

C L IP A N D S A V E R E C IP E S IN YO U R B E T T E R H O M E S A N D G A R D E N S * N E W C O O K B O O K