Casseroles are one of my favorite dishes to make. With some tasty ingredients, pasta, and cheese, you can easily make a delicious meal that is sure to please. One in particular that I enjoy is my Cheesy Chicken Artichoke Bake. I often serve this at room temperature at picnics and parties as a side dish, or heated as the main course. The flavor is pleasing to the palette and the combination of colors catches the eye.
16 oz. Dried Farfalle Pasta
1 Small Onion (chopped)
2 tbls. Butter
1 lb. Chicken breast (cut into bite size pieces)
1 tbls. Chopped Garlic
2 cups Fresh Spinach (chopped)
2 cups Fresh Cherry Tomatoes (chopped)
14 oz. Artichoke Hearts (chopped)
2 cups Whole Milk
1 cup Sharp Cheddar Cheese (shredded)
1/2 cup Feta (crumbled)
2 cups 6 Cheese Italian Blend (mozzarella, monterey jack, provolone, asaigo, parmesan and romano cheeses)
2 Large Eggs (beaten)
1/4 tsp. Ground Black Pepper
1/4 tsp. Crushed Red Pepper
1/2 tsp. Salt
Preheat oven to 350 degrees. Cook pasta according to package directions; drain well.
In a medium skillet, cook diced chicken and onion in butter over medium high heat until chicken is cooked and onion is tender. Add chopped garlic spinach and cook until spinach is tender. Set aside.
In a large mixing bowl combine egg, milk, cheese, artichokes, tomatoes and chicken mixture. Add salt and pepper. Stir in cooked pasta, and transfer to greased 9″x13″ baking pan.
Bake uncovered for 20 minutes.
1 cup Italian Bread Crumbs
4 tbls. Parmesan Cheese
2 tbls. Butter (melted)
1/2 tsp. Peprika
Combine breadcrumbs, melted butter, parmesan cheese and peprika (I like Penzey’s Northwoods Seasoning)
Sprinkle over chicken and bake uncovered 10 minutes more, or until top is golden brown.
Let sit 15 minutes before serving.