Artichoke & Spinach Chicken Casserole
If you want some comfort and ease to make it home, just try this pleasant recipe and have fun.
Equipment
- oven
Ingredients
- Tie bow pasta 3 cups uncooked
- Butter 2 tablespoon
- Fresh sliced mushrooms ½ pounds
- Chopped onion 1 medium
- Large egg 2
- Milk ½ cup 2%
- Italian seasoning 1 teaspoon
- Salt ½ teaspoon
- Pepper ¼ teaspoon
- Red pepper flakes ¼ to ½ teaspoon crushed
- Cooked cubed chicken 3 cups
- Quartered drained and rinsed artichoke hearts water-packed 1 can (14 ounces) Squeezed, thawed and chopped frozen spinach 1 package (10 ounces) Jack Monterey cheese 2 cups, shredded
- Parmesan grated cheese 2 tablespoon
- Topping:
- Breadcrumbs seasoned 1/3 cup
- Parmesan cheese 2 tablespoons grated
- Melted butter 1 tablespoon
- Paprika ½ teaspoon
Instructions
- Preheat the oven to 350°
- Cook pasta according to the direction of the package, then drain it well.
- Take a large skillet, then heat the butter on medium heat.
- Sauté the onion and mushrooms until they get tender.
- Remove it from the heat.
- Take a large bowl and whisk the milk, egg, and seasoning.
- Stir it in chicken, mushrooms mixture, cheese, spinach, artichoke hearts.
- Stir it in pasta.
- Convert it into the greased 13x9-inch baking dish.
- Covered and bake it for 40 minutes.
- Mix the ingredients of the topping sprinkle it on the casserole.
- Bake it completely uncovered until it gets bubbly, and its topping becomes golden brown for just 5 to 10 minutes.
- Serve it and enjoy.