The Bird's the Word

Family-pleasing casseroles come together quickly when you start with a store-bought rotisserie chicken

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Artichoke & Spinach Chicken Casserole

Try this homey and comforting casserole for an alternate main dish at Thanksgiving.

The spinach gives it a nice color and the red pepper flakes add a subtle, mild heat.

—Janice Christofferson, Eagle River, WI

Prep: 30 min. • Bake: 45 min.

Makes: 8 servings

Ingredients

3 cups uncooked bow tie pasta

2 Tbsp. butter

½ lb. sliced fresh mushrooms

1 medium onion, chopped

2 large eggs

1½ cups 2% milk

1 tsp. Italian seasoning

½ tsp. salt

¼ tsp. pepper

¼ to ½ tsp. crushed red pepper flakes

3 cups cubed rotisserie chicken

1 can (14 oz.) water-packed quartered artichoke hearts, rinsed and drained

1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry

2 cups shredded Monterey Jack cheese

2 Tbsp. grated Parmesan cheese

Topping

⅓ cup seasoned bread crumbs

2 Tbsp. grated Parmesan cheese

1 Tbsp. butter, melted

½ tsp. paprika

Directions

1. Preheat oven to 350°. Cook the pasta according to package directions; drain.

2. In a large skillet, heat the butter over medium-high heat; saute mushrooms and onion until tender. Remove from heat.

3. In a large bowl, whisk together eggs, milk and seasonings. Stir in chicken, artichoke hearts, spinach, cheeses and mushroom mixture. Stir in pasta.

4. Transfer to a greased 13x9-in. baking dish. Bake, covered, for 40 minutes.

5. Mix the topping ingredients; sprinkle over casserole. Bake, uncovered, until bubbly and topping is golden brown, 5-10 minutes.

1½ CUPS 455 cal., 21g fat (11g sat. fat), 136mg chol., 713mg sod., 34g carb. (5g sugars, 3g fiber), 34g pro.