1 tbl snipped fresh oregano or 1 tsp dried Italian seasoning, crushed
1/2 tsp salt
1/4 tsp crushed red pepper
1/4 tsp ground black pepper
2 cups chopped cooked chicken
2 cups shredded Monterey Jack cheese (8oz)
1 14 oz jar artichoke hearts, drained and quartered
1 10oz package frozen chopped spinach, thawed and well drained
1/2 cup sun dried tomatoes, drained and chopped
1/4 cup grated Parmesan cheese
1/2 cup coarse dried bread crumbs
1 tbl butter, melted
Instructions
1. Preheat oven to 350. Cook pasta according to
package directions, using shortest cooking time;
drain. Meanwhile, in a medium skillet, cook onion in
1 tbl butter over medium heat about 5 minutes or
until tender, stirring occasionally.
2. In a large bowl, combine eggs, milk, herbs,
salt, crushed red pepper, and black pepper. Stir
in cooked pasta, cooked onion, chicken, Monterey
Jack cheese, artichokes, spinach, dried tomatoes,
and 2 tbl of the Parmesan cheese. Transfer to an
ungreased 3Qt baking dish.
3. Bake, covered, for 20 minutes. In a small
bowl, combine the remaining 2 tbl Parmesan cheese,
bread crumbs, and paprika. Drizzle with melted
butter- toss gently to coat. Sprinkle crumb
mixture over pasta mixture. Bake, uncovered, about
10 minutes more or until golden brown.
Originally Submitted
7/3/2013
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