Chicken Penne Artichoke Casserole
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon crushed red pepper
- 1/4 cup grated parmesan cheese
- 1/2 cup bread crumbs
- 2 teaspoons dried italian seasoning
- 1 1/4 cups milk
- 2 cups shredded monterey jack cheese
- 1 small yellow onion (chopped)
- 1 tablespoon butter (melted)
- 2 eggs (lightly beaten)
- 2 cups chopped cooked chicken
- 1 ounce package penne pasta (i used whole grain)
- 1 medium yellow squash (chopped)
- 5 ounces fresh spinach (coarsely chopped (you can just eye it doesn't have to be exact))
- 1 14 ounce can artichoke hearts drained and quartered
- 1/2 cup oil-packed sun dried tomatoes (drained and choppe
- Carbohydrate 9.32630699988031 g
- Cholesterol 87.0925208355985 mg
- Fat 20.1323258714796 g
- Fiber 0.528106841299269 g
- Protein 26.449357678647 g
- Saturated Fat 10.8610841113652 g
- Serving Size 1 1 -8 (177g)
- Sodium 375.443694490431 mg
- Sugar 8.79820015858104 g
- Trans Fat 1.54153287082605 g
- Calories 327 calories
Preheat oven to 350 degrees. Cook pasta according to package directions and drain. Meanwhile, in a large skillet heat olive oil over medium high heat. Add onion, cook until tender 3-5 minutes. Add chopped yellow squash to the pan and sauté 2-3 minutes, until soft, stirring occasionally to keep the onions from burning. Add the chopped spinach to the pan and cook an addition 2 minutes, until spinach is wilted. In a large bowl combine eggs, milk, Italian seasoning, salt, crushed red pepper. Stir in cooked chicken, Monterey Jack cheese, artichokes, dried tomatoes, cooked pasta and the onions, squash and spinach. Transfer mixture to a 9x13 casserole dish. Bake, covered, for 20 minutes. Meanwhile, in a small bowl combine melted butter, parmesan cheese, bread crumbs, and paprika. Sprinkle club mixture over the casserole. Bake, uncovered for an additional 10 minutes.
