Chicken Artichoke Bake

8 oz penne rigate, dry
1 small yellow onion, chopped
2 egg(s)
1 1/4 cup(s) milk
1 tsp Italian seasoning
1/4 tsp crushed red pepper
2 cup(s) chicken breast halves, boneless skinless, cooked and chopped
2 cup(s) monterey jack cheese
1 jar artichoke hearts, drained and rinsed
1 package(s) spinach, chopped (frozen), 10 oz.
1/2 cup(s) parmesan cheese, grated, divided
1/2 cup(s) breadcrumbs
1/2 tsp paprika
1 tsp butter, with salt, melted

Preheat oven to 350 degrees. Make pasta according to package directions.

Saute onion in a little olive oil until soft. Remove from heat and set aside.

In large bowl, whisk together milk, eggs, Italian seasoning, and crushed red pepper. Season with salt and pepper. Stir in onion, pasta, Jack cheese, chicken, artichokes, spinach (thawed!), and 1/4 cup Parmesan. Season with salt and pepper.

Place mixture in 3-quart baking dish and bake (covered) for 20 minutes.

Meanwhile, in a small bowl, combine 1/4 cup Parmesan, paprika, bread crumbs and melted butter. Sprinkle mixture over casserole and bake, uncovered, for 10 additional minutes.

Review: This casserole was okay, but I don't think it made it onto a top ten list for anyone in my family. It wasn't as flavorful as I had hoped it would be and none of us liked the spinach in it at all. I would probably only make this again if I just happened to have all of the ingredients already on hand and I needed to use them

Recipe from You've Got Supper