Not more soup!

It's STILL cold here and I'm about tired of soup... I found this yummmy looking casserole.... thought we might want to try it!!

Chicken Florentine Artichoke Bake

8 oz. dried bow tie pasta
1 small onion, chopped
1 Tbsp. butter
2 eggs
1-1/4 cups milk
1 tsp. dried Italian seasoning
1/4 to 1/2 tsp. crushed red pepper (optional)
2 cups 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, drained and chopped
1 clove garlic, minced
1/4 cup grated Parmesan cheese
1/2 cup soft bread crumbs
1/2 tsp. paprika
1 Tbs butter, melted

Preheat oven to 350 degrees F. Cook pasta according to package directions; drain.

In medium skillet cook onion in 1 tablespoon butter over medium heat about 5 minutes or until tender, stirring occasionally. Remove from heat; set aside.

Whisk together eggs, milk, seasoning, 1/2 tsp. salt, 1/4 tsp. black pepper, and crushed red pepper. Stir in chicken, Monterey Jack cheese, artichokes, spinach, tomatoes, garlic, half of the Parmesan, cooked pasta, and onion. Transfer to 3-quart rectangular baking dish.

Bake, covered, 20 minutes. In small bowl combine remaining Parmesan, bread crumbs, paprika, and melted butter. Sprinkle mixture over pasta. Bake, uncovered, 10 minutes more or until golden. Makes 6 to 8 servings.