Cheesy Spinach Casserole

Ingredients

• 6 ounces rotini pasta, uncooked
• 1 egg
• 1/4 cup milk
• 1/2 cup sour cream
• 6 ounces baby spinach, fresh and chopped
• 14 ounces artichoke hearts, drained and chopped
• 8 ounces grilled chicken
• 8 ounces monterey jack cheese, shredded
• 4 tablespoons parmesan cheese, divided
• 1 teaspoon dried onion flakes
• salt and pepper
• paprika

Directions

1. 1

   1. Bring a large pot of lightly salted water to a boil. Cook rotini in boiling watr for 8 to 10 minutes or until al dente; drain. Preheat oven to 350°F (175°C).

2. 2

   2. In a 2 quart casserole dish, whisk together egg, milk and sour cream. Using a wooden spoon, stir in spinach, artichoke hearts, chicken, Monterey Jack cheese, 2 tablespoons Parmesan cheese and cooked rotini. Season with minced onion, salt, pepper and paprika. Top with remaining Parmesan cheese and paprika.

3. 3

   3. Cover and bake in preheated oven for 15 minutes. Remove cover and bake for another 15 minutes. Let stand 2 minutes before serving.