MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Artichoke & Spinach Chicken Casserole
Categories: Pasta, Mushrooms, Vegetables, Cheese, Poultry
Yield: 8 servings

3 c Uncooked bow tie pasta
2 tb Butter
1/2 lb Sliced fresh mushrooms
1 md Onion; chopped
2 lg Eggs
1 1/2 c Milk
1 ts Italian seasoning
1/2 ts Salt
1/4 ts Pepper
1/2 ts Crushed red pepper flakes
3 c Diced, cooked chicken
14 oz Can water-packed quartered
- artichoke hearts; rinsed,
- drained
10 oz Box chopped spinach; thawed,
- squeezed dry
2 c Shredded Monterey Jack
- cheese
2 tb Grated Parmesan cheese

MMMMM--------------------------TOPPING-------------------------------
1/3 c Seasoned bread crumbs
2 tb Grated Parmesan cheese
1 tb Butter; melted
1/2 ts Paprika

Set oven @ 350ºF/175ºC.

Cook the pasta according to package directions; drain.

In a large skillet, heat the butter over medium-high
heat; saue 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 13" X 9" 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.

Janice Christofferson, Eagle River, Wisconsin

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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