It has a lot of ingredients but don't let that turn you away. I had everything on hand and you probably do, too. Make this - you won't regret it!!
Chicken Florentine Artichoke Bake
Better Homes & Garden Magazine
8 oz. dried bow tie pasta (I will definitely add more pasta next time. But I like pasta!)
1 small onion, chopped
1 Tbsp. butter
1-1/4 cups milk (I used heavy cream because I had it on hand and it made it nice and rich. I will say that it could have used a little more liquid, so maybe up it by another 1/4 c. Also, if you had more pasta, you will need more liquid.)
1 tsp. dried Italian seasoning (I don't have this blend, so I used dried basil, oregeno and thyme. It worked fine.)
1/4 to 1/2 tsp. crushed red pepper (optional)
2 cups chopped cooked chicken
2 cups shredded Monterey Jack cheese (8 oz.) (I used a combo of extra sharp cheddar and feta. The feta worked really well with the artichokes and spinach.)
1 14-oz. can artichoke hearts, drained and quartered (I only had a 6 oz. jar and that worked fine.)
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 (I under cooked this so that the pasta wouldn't get mushy in the oven); 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 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 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.