Cheesy Spinach Casserole - cooking recipe

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

Preparation

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\u00b0F (175\u00b0C).
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. Cover and bake in preheated oven for 15 minutes. Remove cover and bake for another 15 minutes. Let stand 2 minutes before serving.