An easy weeknight casserole with chicken, artichokes, spinach and sun-dried tomatoes – and all you need is 10 min prep!
4.7 stars (6 ratings)
Ingredients
8ouncesrotini pasta
1 ¼cupsmilk
2large eggs
3clovesgarlic, minced
½teaspoondried oregano
½teaspoondried basil
¼teaspooncrushed red pepper flakes
Kosher salt and freshly ground black pepper, to taste
112.5-ounce can premium chunk white chicken, drained
1 ½cupsshredded Monterey Jack cheese
114-ounce can quartered artichoke hearts, drained
110-ounce package frozen chopped spinach, thawed and well-drained
⅓cupjulienned sun dried tomatoes in olive oil, drained
2tablespoonsfreshly grated Parmesan cheese
1tablespoonolive oil
½cupPanko*
Instructions
Preheat oven to 350 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
In a large bowl, whisk together milk, eggs, garlic, oregano, basil and red pepper flakes; season with salt and pepper, to taste. Stir in chicken, Monterey Jack cheese, artichokes, spinach, sun dried tomatoes, Parmesan and pasta.
Add pasta mixture to prepared baking dish. Place into oven and bake until cooked through and golden brown, about 18-20 minutes.
Heat olive in a large skillet over medium high heat. Add Panko and cook, stirring, until browned and toasted, about 3 minutes; set aside.
Serve pasta immediately, sprinkled with Panko.
Notes
*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.