Subj : Midwestern Casseroles 38
To   : All
From : Dave Drum
Date : Mon Nov 11 2024 19:48:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spinach Artichoke Chicken Casserole
 Categories: Poultry, Greens, Vegetables, Pasta, Cheese
      Yield: 8 servings
 
      3 c  Uncooked bow tie pasta
      2 tb Butter
    1/2 lb Sliced fresh mushrooms
      1 md Onion; chopped
      2 lg Eggs
  1 1/2 c  Milk
      1 ts Italian seasoning
    1/2 ts Salt
    1/4 ts Pepper
    1/2 ts Crushed red pepper flakes
      3 c  Diced, cooked chicken
     14 oz Can water-packed, quartered,
           - artichoke hearts; rinsed
           - and drained
     10 oz Box chopped spinach; thawed,
           - squeezed dry
      2 c  Shredded Monterey Jack
           - cheese
      2 tb Grated Parmesan cheese

MMMMM--------------------------TOPPING-------------------------------
    1/3 c  Seasoned bread crumbs
      2 tb Grated Parmesan cheese
      1 tb Butter, melted
    1/2 ts Paprika
 
  Set oven @ 350ºF/175ºC.
  
  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
  
  Janice Christofferson, Eagle River, Wisconsin
  
  Makes: 8 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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