Christmas | Cookie Exchange | Entertaining | My Parties | Recipe

Cookie Exchange Recipe

Many of my friends loved the casserole I made for the cookie exchange, asking for the recipe. So as I emailed it out tonight I thought I would also add it to the blog. It was really delicious and can be made the night before making it great for entertaining. I found it in my Better Homes and Gardens magazine and have provided a link to the site if someone would like to print it out.


Chicken Florentine Artichoke Bake

Ingredients
8 oz. dried bow tie pasta
1 small onion, chopped
1 Tbsp. butter
2 eggs
1-1/4 cups milk
1 tsp. dried Italian seasoning
1/4 to 1/2 tsp. crushed red pepper (optional)
2 cups chopped cooked chicken
2 cups shredded Monterey Jack cheese (8 oz.)
1 14-oz. can artichoke hearts, drained and quartered
1 10-oz. pkg. frozen chopped spinach, thawed and well drained
1/2 cup oil-packed dried tomatoes, drained and chopped
1/4 cup grated Parmesan cheese
1/2 cup soft bread crumbs
1/2 tsp. paprika
1 Tbsp. butter, melted

Directions
1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. In medium skillet cook onion in 1 tablespoon butter over medium heat about 5 minutes or until tender, stirring occasionally. Remove from heat; set aside.

2. In a bowl whisk together eggs, milk, seasoning, 1/2 tsp. salt, 1/4 tsp. black pepper, and crushed red pepper. Stir in chicken, Monterey Jack cheese, artichokes, spinach, tomatoes, half of the Parmesan, cooked pasta, and onion. Transfer to 3-quart rectangular baking dish.

3. Bake, covered, 20 minutes. In a small bowl combine remaining Parmesan, bread crumbs, paprika, and melted butter. Sprinkle mixture over pasta. Bake, uncovered, 10 minutes more or until golden. Makes 6 to 8 servings.

I made two changes to the recipe…I bought extra Monterey Jack cheese and sprinkled it on top under the breadcrumbs and I substituted a half of can of petite diced tomatoes (juice drained) for the oil-packed dried tomatoes.

My salad…so easy.

It’s all about the dressing…Brianna’s Blush Wine Vinaigrette.

Use whatever lettuce you like…I use chopped romaine. Throw on Craisins, Almond Accents Original Oven Roasted and Feta Cheese. I sometimes add Mandarin Oranges. Then toss with the Brianna’s dressing. It is delicious and light. Great dressing with any kind of fruit on it. Hopefully you can find it at your local grocery store.

Susan B

Susan B

Hi, I’m Susan! Thanks for stopping by Oh My! Creative. I like to have fun, make fun things…you know, create stuff! I love DIY, decorating and design and like any girl…shopping and lunch!
Susan B

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