Spinach Artichoke Chicken Casserole

Name: Spinach Artichoke Chicken Casserole
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: Europe, Italian
Ingredients: 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; TOPPING:; 1/3 cup seasoned bread crumbs; 2 tablespoons grated Parmesan cheese; 1 tablespoon butter, melted; 1/2 teaspoon paprika

Total Time Prep: 30 min. Bake: 45 min.

Yield 8 servings

Test Kitchen Approved

This spinach artichoke chicken casserole feels fancy, but it's actually a simple one-dish meal. The spinach adds nice color, and the red pepper flakes add a pleasant, mild heat.

Ingredients

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
TOPPING:
1/3 cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon butter, melted
1/2 teaspoon paprika

Directions

Preheat oven to 350°. Cook the pasta according to package directions; drain.
In a large skillet, heat the butter over medium-high heat; saue the 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 13x9-in. baking dish. Bake, covered, 40 minutes.
Mix the topping ingredients; sprinkle over casserole. Bake, uncovered, until bubbly and topping is golden brown, 5-10 minutes.

Nutrition Facts

1-1/2 cups: 455 calories, 21g fat (11g saturated fat), 136mg cholesterol, 713mg sodium, 34g carbohydrate (5g sugars, 3g fiber), 34g protein.

Try this homey and comforting casserole for an alternate main dish at Thanksgiving. The spinach adds nice color, and the red pepper flakes add a pleasant, mild heat. —Janice Christofferson, Eagle River, Wisconsin

Recipe Creator