Ingredients
-
8
-
1
-
1
-
2
-
1 1/4
-
1
-
1/4
-
2
-
2
-
1
-
1
-
1/2
-
1/4
-
1/2
-
1/2
Directions
Chicken Florentine Artichoke Bake, from better homes and gardens nov 2008 recipe contest winner, Love this recipe! So yummy I had a 12 ounce box of bowtie pasta so I increased most of the ingredients and added a cup of chopped broccoli crowns in order to make two 2 quart dishes – one to eat and one to share with neighbors They loved it, too! Didn’t have any bread crumbs, so I smashed up a bag of salad croutons instead Delicious! This is a keeper and I will be making it again
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Steps
|
1
Done
|
Preheat Oven to 350. |
|
2
Done
|
Cook Pasta According to Package Diretions, Drain. |
|
3
Done
|
in a Medium Skillet Cook Onion in 1 Tbsp Butter Over Medium Heat About 5 Minutes or Until Tender. Remove from Heat and Set Aside. |
|
4
Done
|
in a Bowl Whisk Together Eggs, Milk, 1/2 Tsp Salt, 1/4 T Black Pepper, and Crushed Red Pepper. |
|
5
Done
|
Stir in Chicken, Monterey Jack Cheese, Artichokes, Spinach, Tomatoes, Half the Parmesan, Cooked Pasta and Onion. Transfer to a 3 Qt Baking Dish. |
|
6
Done
|
Bake Covered For 20 Minutes. |
|
7
Done
|
in a Small Bowl Combine the Remaining Parmesan, Bread Crumbs, Paprika, and Melted Butter. Sprinkle Mixture Over Pasta, Bake Uncovered For 10 Minutes More or Until Golden. |
