Who doesn’t need a wonderful, delicious chicken casserole recipe right about now? I know I do! As the weather here in Madison gets colder (and wetter!) – nothing seems to warm you up like a good old-fashioned casserole. Am I right or am I right?
Don’t let a big casserole intimidate you. Is it only the 2 of you? Cut this recipe in half and make in little ramekins.
This recipe is my sister-in-law, Susan’s recipe and it’s adapted from Better Home & Gardens.
Chicken Florentine Artichoke Bake
bow tie pasta – 8 ozs
onion – 1 small, chopped
eggs – 2
butter – 2t
milk – 1 1/4c
crushed red pepper – shake
dried Italian seasonings – shake
chicken -2 c cooked + chopped
monterey jack cheese – 2 c, shredded
artichoke hears – 14 oz can
spinach – 10 oz, fresh
oil-packed sun-dried tomatoes – 1/2 c drained and chopped
panko bread crumbs – 1/2 c
paprika – 1/2 Tsp
parm cheese – 1/4 c
Preheat oven to 350.
Cook pasta according to directions, drain.
In a medium skillet cook onion in 1 tsp of butter over medium heat about 5 minutes, stirring every so often. remove from heat, set aside.
In a bowl, whisk together eggs, milk, seasoning, salt, pepper, and crushed red pepper. stir in chicken, cheese, artichokes, spinach, tomatoes, half of the parm cheese, pasta and onion. get in there with your hands and stir it up – a spoon can’t do it justice! transfer to a 13 x 9 baking dish.
Fix a glass of wine.
Bake this baby, covered for 20 minutes.
In a small bowl, combine remaining parm cheese, bread crumbs, paprika, and 1tsp butter melted. sprinkle mixture over pasta. Bake for 10 minutes more until golden!
Here is Susan showing how to make it!
adapted from better homes and garden