A simple weeknight dish with spinach, sun-dried tomato, and artichokes. All you need to do is 10 minutes of prep work!
I have a slight obsession with casseroles. It’s one of those things that makes me smile.
I love casseroles because they remind me of comfort food. You can make them in the oven and give them to someone in need or to a new family. We can also make it for ourselves when the house needs some comfort food.
Even better, when it has all my favorite ingredients: chicken, artichokes, and spinach, as well as sun-dried tomato – which is my weakness. When you add rotini, Monterey Jack, and crispy breadcrumbs to the mix, I’m all in.
Ingredients
- 8 ounces of rotini pasta
- 1 1/4 cups milk
- Two large eggs
- Three cloves garlic, minced
- Half a teaspoon of dried oregano
- Half a teaspoon of dried basil
- 1/4 teaspoon red pepper flakes crushed
- To taste, add Kosher Salt and freshly ground Black Pepper
- One 12.5-ounce can of Premium chunk white chicken, drained
- Monterey Jack cheese, shredded
- One 14-ounce can of quartered artichoke hearts drained
- 10 ounces of frozen spinach chopped, well-drained and thawed
- Sun-dried tomatoes sliced in 1/3 cup olive oil
- Parmesan cheese freshly grated two tablespoons
- Olive oil one tablespoon
- Panko*, 1/2 cup
Instructions
- Preheat oven to 350 degrees F. Lightly lubricate a 9×13 baking pan or spray with nonstick spray.
- Cook pasta in a large pot with salted boiling water according to the package directions. Drain well.
- Stir together the milk, eggs, and garlic in a large bowl. Add oregano and basil, and season to taste with salt and black pepper. Stir in the chicken, Monterey Jack, artichokes and spinach. Add Parmesan, Parmesan cheese, Parmesan, Parmesan, Parsley, and sun-dried tomatoes.
- Add the pasta mixture to the baking dish. Bake for 18-20 minutes until golden brown and cooked through.
- Heat the olive oil in a large pan over medium-high heat. Add Panko, and stir until browned, for about 3 minutes. Set aside.
- Sprinkle Panko over the pasta and serve immediately.
