Chicken Florentine Artichoke Bake

If this was carb-free it would be everything I wanted in one casserole dish. It can be made ahead of time (I'd do everything but bake up the day before). Its all you need for a dinner. We ate this and only this. It's freaking delicious and there was leftovers. Win win win win.

Chicken Florentine Artichoke Bake
9 by 13 Cookbook

• 8 ounces dried bow tie pasta
• 1 tablespoon butter
• 1/3 cup chopped onion
• 2 eggs, lightly beaten
• 1 1/4 cup milk
• 1 teaspoon dried italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon black pepper
• 2 cups chopped cooked chicken (I used rotisserie)
• 2 cups shredded monterey jack cheese (8 ouncees)
• 14 ounce can artichoke hearts, drained and quartered
• 10 ounce pack frozen chopped spinach, thawed and well drained
• 1/2 cup oil pack dried tomatoes, drained and chopped
• 1/4 cup grated Parmesan cheese
• 1/2 cup soft bread crubs
• 1/2 teaspoon paprika
• 1 tablespoon butter, melted

Preheat oven to 350 degrees F. Cook pasta like regular and drain. Meanwhile melt 1 tablespoon butter in a skillet and add onion. Cook for 4 to 5 minutes until tender.

In a large bowl combine: eggs, milk, and seasonings. Stir in cooked onion, chicken, cheese, artichoke, spinach, dried tomatoes, and half the Parmesan cheese.  Stir in the pasta.  Spoon into a 9 by 13 casserole dish.

Cover with foil and bake for 20 minutes.  Meanwhile in a small bowl combine: the rest of the Parmesan cheese, bread crumbs, paprika. Stir in the melted butter. Sprinkle over the pasta mixture then bake uncovered for 10 minutes until crumbs are golden.