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From: Dave Drum (1:229/452)
To: All
Date: Sun, 25.10.20 17:54
BH&G 700
MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Florentine Artichoke Bake
Categories: Poultry, Vegetables, Chilies, Cheese, Pasta
Yield: 7 Servings

8 oz Dried bow tie pasta
1 sm Onion; chopped
1 tb Butter
2 lg Eggs
1 1/4 c Milk
1 ts Dried Italian seasoning
1/2 ts Crushed red pepper
2 c Chopped cooked chicken
2 c Shredded Monterey Jack
- cheese
14 oz Can artichoke hearts;
- drained, quartered
10 oz Pkg. chopped spinach, thawed
- well drained
1/2 c Oil-packed dried tomatoes;
- drained, chopped
1/4 c Grated Parmesan cheese
1/2 c Soft bread crumbs
1/2 ts Paprika
1 tb Butter; melted

Set oven @ 350ºF/175ºC. Cook pasta according to package

directions; drain. In medium skillet cook onion in 1
tablespoon butter over medium heat about 5 minutes or until
tender, stirring occasionally. Remove from heat; set aside.

In bowl whisk together eggs, milk, seasoning, 1/2 tsp. salt,
1/4 tsp. black pepper, and crushed red pepper. Stir in
chicken, Monterey Jack cheese, artichokes, spinach,
tomatoes, half of the Parmesan, cooked pasta, and onion.
Transfer to a 13x9x2-inch baking dish or 3-quart rectangular

Bake, covered, 20 minutes. In small bowl combine remaining
Parmesan, bread crumbs, paprika, and melted butter. Sprinkle
mixture over pasta. Bake, uncovered, 10 minutes more or
until golden.

Makes 6 to 8 servings.

Better Homes & Gardens | June 2011

MM Format by Dave Drum - 22 June 2011

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