Florentine Chicken-Artichoke Bake

(From The Potluck Cookbook

7 cups dried bow tie pasta

1/4 cup of butter

2/3 cup chopped onion

4 eggs

2 1/2 cups milk

2 tsp dried Italian seasoning, crushed

1 tsp salt

1/2 tsp black pepper

4 cups chopped cooked chicken

4 cups of monterey jack cheese

2 14 oz can of artichoke hearts, drained and quartered

2 10oz packages of frozen chopped spinach, thawed and well drained.

1 cup oil packed dried tomatoes, drained and chopped.

1/2 cup Parmesan cheese

1 cup soft bread crumbs

1 tsp paprika

1. Preheat oven to 350 degrees Fahrenheit. Cook pasta according to package directions. Drain; set aside. Meanwhile, in a large skillet melt one half of the butter over medium heat. Add onion; cook and stir about 5 minutes or until tender. Remove from heat, set aside.
2. In a VERY LARGE BOWL, whisk together milk, eggs, and italian seasoning. Stir in chicken, monterey jack cheese, artichoke hearts, spinach, and tomatoes, and half of the Parmesan cheese. Toss with the cooked pasta and cooked onion mixture. Divide mixture into two 3 quart rectangular backing dishes. Cover with foil.
3. Bake for 20 minutes, meanwhile in a small saucepan, melt the remaining butter; Remove from heat. Stir in remaining Parmesan cheese, bread crumbs, and paprika. Sprinkle crumb mixture over pasta. Bake, uncovered, for 10 minutes more or until heated through.

My Two Cents:

1. THIS RECIPE IS FOR A POTLUCK SO FOR A SMALLER FAMILY PLEASE CUT IT IN HALF!!!
2. I used fresh baby spinach that was starting to get soggy and wilty in my fridge, you can microwave it and it will be just like the frozen stuff.
   
3. Bring a big appetite for this, it's delicious and really filling.