Artichoke and Spinach Chicken Casserole

Don’t be fooled by this recipe—it only looks complicated. I often double or triple this recipe. It is often one of the first casseroles to disappear at any meal.
  • Prep: 30 min.
  • Bake: 45 min.
  • Makes: 8 servings
  • 3 cups uncooked bow tie pasta
  • 2 tablespoons butter
  • 1/2 pound sliced fresh mushrooms
  • 1 medium onion, chopped
  • 2 large eggs
  • 1-1/2 cups 2% milk
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 3 cups cubed cooked chicken
  • 1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 2 cups shredded Monterey Jack cheese
  • 2 tablespoons grated Parmesan cheese
  • 1/3 cup seasoned bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon butter, melted
  • 1/2 teaspoon paprika

Preheat oven to 350°. Cook pasta according to package directions; drain. In a large skillet, heat butter over medium-high heat; saute 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 13×9-in. baking dish. Bake, covered, 40 minutes.

Mix topping ingredients; sprinkle over casserole. Bake, uncovered, until bubbly and topping is golden brown, 5-10 minutes.

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