Makes 6-8 servings
1 small onion, chooped
1 TBSP butter
1 1/4 cup milk
1 teas dried Italian seasoning
1/4 to 1/2 teas crushed red pepper (optional)
2 cups chopped cooked chicken (I used canned this time)
2 cups shredded Monterey Jack cheese (8 oz.)
1 14-oz. can artichoke hearts, drained and quartered
1 10 oz. package frozen chopped spinach, thawed and well drained
1/2 cup oil-packed dried tomatoes, drained and chopped (I used non-oil packed)
1/4 cup grated Parmesan cheese
1/2 cup soft bread crumbs
1/2 teas. paprika
1 TBSP butter, melted.
1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. In medium skillet cook onion in 1 tablespoon butter over medium heat about 5 minutes or until tender, stirring occasionally. Remove from heat; set aside.
2. In bowl whisk together eggs, milk, seasoning, 1/2 tsp. salt, 1/4 tsp. black pepper, and crushed red pepper. Stir in chicken, Monterey Jack cheese, artichokes, spinach, tomatoes, half of the Parmesan, cooked pasta, and onion. Transfer to a 13x9x2-inch baking dish or 3-quart rectangular casserole.
3. Bake, covered, 20 minutes. In small bowl combine remaining Parmesan, bread crumbs, paprika, and melted butter. Sprinkle mixture over pasta. Bake, uncovered, 10 minutes more or until golden.