Baked Artichoke and Spinach Chicken Casserole

Instructions

1. 1

   Preheat oven to 350°F. Cook the bow tie pasta according to package directions; drain.

2. 2

   In a large skillet, melt the butter over medium-high heat. Sauté the mushrooms and onion until tender, about 5-7 minutes. Remove from heat.

3. 3

   In a large bowl, whisk together the eggs, milk, Italian seasoning, salt, and black pepper. Stir in the cooked chicken, artichoke hearts, spinach, Monterey Jack cheese, and Parmesan cheese. Fold in the sautéed mushroom mixture and cooked pasta.

4. 4

   Transfer the mixture to a greased 13x9-inch baking dish. Bake, covered, for 40 minutes.

5. 5

   In a small bowl, combine the seasoned bread crumbs, melted butter, and paprika. Sprinkle the topping over the casserole. Bake, uncovered, until bubbly and the topping is golden brown, about 5-10 minutes.