thank god the weekend is almost here. i’m ready for it. while i haven’t been traveling too much this month, i find it hard to work from home. anyone else think that as well? i seems i need people, action and inspiration. that’s why it was so much fun to have my sister-in-law hang out for a while this summer. we had a lot of fun together. we cooked up a storm, both at home and while taking a cooking class at sur la table.
this week’s episode of COOK IT is a casserole and it’s perfect to make on sunday. just saying that word, casserole, is comforting. one dish of love wrapped up with all the things i love. pasta, artichokes, spinach, sun-dried tomatoes, paprika.
just kidding, who loves paprika?
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 medium skillet cook onion in 1 t of butter over medium heat about 5 minutes, stir every so often. remove from hear, 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, covered for 20 minutes. in a small bowl combine remaining parm cheese, bread crumbs, paprika and 1t butter melted. sprinkle mixture over pasta. bake that puppy for 10 minutes more until golden!
here is susan showing how to make it!
adapted from better homes and garden