Chicken Florentine Artichoke Bake

I've had this recipe for Chicken Florentine Artichoke Bake tagged for a LONG time now.  And I've even had it on my meal plans several times, but somehow never ended up making it.  I got the recipe from my cousin's wife's blog.  And my SIL has made it as well.  I finally made it last night.  It's really good!  We all liked it.  I made a couple modifications because of time and what I had on hand.  But it was still very good.  This makes a lot of food!  There are plenty of leftovers and some in the freezer now.

Chicken Florentine Artichoke Bake

8 oz. dried bow tie pasta (I used broken garlic parmesan fettucine and some whole wheat penne...using up odds and ends)
1 small onion, chopped (I left this out to save a step)
1 Tbsp. butter (left this out)
2 eggs
1 1/4 cups milk (it ended up a little soupy...I'd probably add less milk next time)
1 tsp. dried Italian seasoning
1/4-1/2 tsp. crushed red pepper (opt...I didn't add this)
2 cups chopped cooked chicken  (I used roast turkey from the freezer)
2 cups shredded Monterey Jack cheese (I used a combo of shredded colby jack and goat cheese...again, using up what's in the fridge)
1 14oz. can artichoke hearts, drained and quartered
1 10oz. pkg frozen chopped spinach, thawed and well drained
1/2 cup oil-packed dried tomatoes, drained and chopped (I don't have any tomatoes in the house, so I left this out)
1/4 cup grated Parmesan cheese
1/2 cup soft bread crumbs (I left these off)
1/2 tsp. paprika
1 Tbsp. butter, melted (I left this out)

Preheat oven to 350. Cook pasta according to package. Drain. In medium skillet cook onion in 1 Tbsp. butter for 5 min. or until tender, stirring occasionally. Remove from heat and set aside.

In a large bowl, whisk together eggs, milk, seasoning, 1/2 tsp. salt, 1/4 tsp. black pepper, and crushed red pepper. Stir in chicken, Monterey cheese, artichokes, spinach, tomatoes, half the Parmesan, cooked pasta, and onion. Transfer to a 3 qt square baking dish (9x13).

Bake, covered, for 20 min. 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 6-8 servings.