Chicken Florentine Artichoke Bake

Are you ready for a gastronomical adventure? It's Foodie Friday again hosted by Designs by Gollum, where cooks all over blogland share their culinary skills.

Today, I'm sharing with you a Chicken Florentine Artichoke Bake. It's a recipe from Better Homes and Gardens that I've personally tested for you. Since everyone is celebrating fall, I though it befitting to offer some comfort food to go with the changing weather.

Chicken Florentine Artichoke Bake

• 1 - 8oz dried bow tie pasta
• 1 small onion, chopped
• 1 T butter
• 2 eggs
• 1 1/4 C milk
• 1 t dried Italian seasoning
• 1/4 t crushed red pepper (optional)
• 2 C chopped cooked chicken
• 2 C shredded Monterey Jack cheese
• 1 - 14 oz can artichoke hearts, drained and quartered
• 1 - 10 oz pkg. frozen chopped spinach, thawed and well drained
• 1/2 C oil packed sun dried tomatoes, chopped
• 1/2 C grated Parmesan cheese
• 1/2 C soft bread crumbs
• 1/2 t paprika
• 1 T melted butter

1. Preheat oven to 350 degrees F. Cook pasta according to pkg. directions; drain. In med. skillet, cook onion in 1 T butter until tender. Remove from heat and set aside
2. In bowl,whisk together eggs, milk, seasoning, 1/2 t salt, and 1/4 t pepper, and crushed red pepper. Stir in chicken, Monterey Jack cheese, artichokes, spinach, tomatoes, half of the parmesan, pasta, and onion.
3. Bake, covered, 20 min. In small bowl, combine remaining Parmesan, bread crumbs, paprika, andmelted butter. Sprinkle mixture over pasta. Bake, uncovered, 10 min or until golden. Makes 6-8 servings.

Bon Appetit, everyone!!

Till next time,