Cheesy Spinach Casserole
- 6 ounces rotini pasta, uncooked
- 1 egg
- 1/4 cup milk
- 1/2 cup sour cream
- 6 ounces Baby Spinach, fresh and chopped
- 14 ounces artichoke hearts, drained and chopped
- 8 ounces grilled chicken
- 8 ounces monterey jack cheese, shredded
- 4 tablespoons parmesan cheese, divided
- 1 teaspoon dried onion flakes
- salt and pepper
- paprika
- 1. Bring a large pot of lightly salted water to a boil. Cook rotini in boiling watr for 8 to 10 minutes or until al dente; drain. Preheat oven to 350u0b0F (175u0b0C).
- 2. In a 2 quart casserole dish, whisk together egg, milk and sour cream. Using a wooden spoon, stir in spinach, artichoke hearts, chicken, Monterey Jack cheese, 2 tablespoons Parmesan cheese and cooked rotini. Season with minced onion, salt, pepper and paprika. Top with remaining Parmesan cheese and paprika.
- 3. Cover and bake in preheated oven for 15 minutes. Remove cover and bake for another 15 minutes. Let stand 2 minutes before serving.
rotini pasta, egg, milk, sour cream, hearts, chicken, cheese, parmesan cheese, onion flakes, salt, paprika
Taken from www.food.com/recipe/cheesy-spinach-casserole-303489 (may not work)