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.
8 oz. dried bow tie pasta
1 small onion, chopped
1 Tbsp. butter
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
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.