Ingredients
3 cups uncooked bow tie pasta2 tablespoons butter1/2 pound sliced fresh mushrooms1 medium onion, chopped2 large eggs1-1/2 cups 2% milk1 teaspoon Italian seasoning1/2 teaspoon salt1/4 teaspoon pepper1/4 to 1/2 teaspoon crushed red pepper flakes3 cups cubed cooked chicken1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry2 cups shredded Monterey Jack cheese2 tablespoons grated Parmesan cheeseTOPPING:1/3 cup seasoned bread crumbs2 tablespoons grated Parmesan cheese1 tablespoon butter, melted1/2 teaspoon paprika
Preparation
Preheat oven to 350°. Cook the pasta according to package directions; drain.
In a large skillet, heat the butter over medium-high heat; sauté the mushrooms and onion until tender. Remove from heat.
In a large bowl, whisk together eggs, milk and seasonings. Stir in chicken, artichoke hearts, spinach, cheeses and mushroom mixture. Stir in pasta.
Transfer to a greased 13x9-in. baking dish. Bake, covered, 40 minutes.
Mix the topping ingredients; sprinkle over casserole. Bake, uncovered, until bubbly and topping is golden brown, 5-10 minutes.
