This casserole contained everything that is right and good: chicken, artichokes, spinach, cheese, pasta, breadcrumbs, BAM.
It took a little minute to put it together, but it is make ahead so that works. I was able to put it together Sunday afternoon and enjoy it Monday night.
That's a mighty bright picture. It was taken during a crazy-town storm on Monday night...it was dark outside at like six so I couldn't quite get my bearings on the camera.
Chicken and Spinach Artichoke Casserole
adapted from Iowa Girl Eats
8 oz whole wheat pasta
1 tbl butter
salt and pepper
1/2 onion, chopped
2 cups of chicken tenders, cut into chunks
1 1/4 cups of skim milk
1 tsp Italian seasoning
1/4 cup grated Parmesan cheese, divided
7 oz shredded reduced fat Colby Jack cheese
1 14 oz can of artichokes, drained and roughly chopped
10 oz frozen spinach, thawed and drained
1/4 cup of bread crumbs
1/2 tsp paprika
1 tbl butter, melted
Cook pasta according to package directions. Drain and set aside.
Melt 1 tbl butter in a large skillet, add onions and chicken, season with salt and pepper, cook until the chicken is done. Remove from heat.
In a large bowl, whisk together eggs, milk, Italian seasoning, 2 tbl Parmesan cheese. Stir in Colby Jack cheese, artichokes, and spinach. Combine egg mixture, chicken, and pasta and then pour into a large baking dish that has been sprayed with cooking spray. Cover with foil and refrigerate overnight.
The next day, bake at 400 degrees for 20 minutes. While the casserole is baking, melt 1 tbl of butter. Add the butter to bread crumbs and paprika; combine well. Top the casserole with breadcrumbs. Return to the oven and bake uncovered for an additional 10 minutes.
Divide into 8 equal servings.
Serving size 1 slice
Points plus 9