Artichoke & Spinach Chicken Casserole

• 3 cups uncooked bow tie pasta
• 2 tablespoons butter
• 1/2 pound sliced fresh mushrooms
• 1 medium onion, chopped
• 2 large eggs
• 1-1/2 cups 2% milk
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 3 cups cubed cooked chicken
• 1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 2 cups shredded Monterey Jack cheese
• 2 tablespoons grated Parmesan cheese
• 1/3 cup seasoned bread crumbs
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon butter, melted
• 1/2 teaspoon paprika

1. Preheat oven to 350u0b0. Cook pasta according to package directions; drain.
2. In a large skillet, heat butter over medium-high heat; saute mushrooms and onion until tender. Remove from heat.
3. In a large bowl, whisk together eggs, milk and seasonings. Stir in chicken, artichoke hearts, spinach, cheeses and mushroom mixture. Stir in pasta.
4. Transfer to a greased 13x9-in. baking dish. Bake, covered, 40 minutes.
5. Mix topping ingredients; sprinkle over casserole. Bake, uncovered, until bubbly and topping is golden brown, 5-10 minutes.

pasta, butter, mushrooms, onion, eggs, milk, italian seasoning, salt, pepper, red pepper, chicken, water, spinach, shredded monterey, parmesan cheese, bread crumbs, parmesan cheese, butter, paprika

Taken from www.tasteofhome.com/recipes/artichoke-spinach-chicken-casserole/ (may not work)