Chicken Florentine Artichoke Bake

SO GOOD! One of my favorite recipes.

ingredients

8 oz. dried bow tie pasta
1 small onion, chopped
2 garlic cloves minced
1 Tbsp. butter
2 eggs
1 c of heavy cream
3/4c of milk
1 tsp. dried Italian seasoning
1/4 to 1/2 tsp. crushed red pepper (optional)
2cups chopped cooked chicken
2 cups shredded Monterey Jack cheese (8 oz.)
1 14-oz. can artichoke hearts, drained and quartered
1 10-oz. pkg. frozen chopped spinach, thawed and well drained
1/2 cup oil-packed dried tomatoes, chop
1/4 cup grated Parmesan cheese
1/2 cup whole wheat crackers crushed
1/2 tsp. paprika
1 Tbsp. butter, melted

directions
1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. In medium skillet cook onion and garlic in 1 tablespoon butter over medium heat about 5 minutes or until tender, stirring occasionally. Remove from heat; set aside.
2. In bowl whisk together eggs, milk, cream, 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/garlic. Transfer to a 13x9x2-inch baking dish or 3-quart rectangular casserole.
3. Bake, covered, 20 minutes. In small bowl combine remaining Parmesan, crushed crackers, paprika, and melted butter. Sprinkle mixture over pasta. Bake, uncovered, 10 minutes more or until golden. Makes 6 to 8 servings.


I adapted this recipe from BHG and picture is from also from there.