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Artichoke & Spinach Chicken Casserole
Ingredients
  • 3 cups uncooked bow tie pasta
  • 2 tablespoons butter
  • ½ pound sliced fresh mushrooms
  • 1 medium onion, chopped
  • 2 large eggs
  • 1-½ cups 2% milk
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ to ½ 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
  • subheading: TOPPING:
  • ⅓ cup seasoned bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon butter, melted
  • ½ teaspoon paprika
Steps
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