Chicken, Spinach & Artichoke Penne Casserole

Ingredients:

• 4 Tbsp butter, divided
• 1 cup onions, medium diced
• 1 tsp minced garlic
• 3-1/2 Tbsp flour
• 2 (12-oz) cans evaporated milk
• 3 cups smoked Gouda, rind removed and shredded
• 3/4 cup grated Parmesan, divided
• 2 tsp Italian seasoning
• 1/4 tsp crushed red pepper
• 3 tsp salt
• 1/2 tsp black pepper
• 1 lb dried penne, cooked according to package directions
• 2 (10-oz) boxes frozen chopped spinach, defrosted and squeezed dry
• 2 (14-oz) cans artichoke hearts, drained and quartered
• 2 cups cooked chicken, large diced
• 1/2 cup panko breadcrumbs

Preparation:

• Preheat the oven to 400°F.



• In a medium saucepan, melt 3 Tbsp butter over medium heat. Sauté the onions and garlic until soft and translucent, about 5 minutes. Incorporate the flour, cooking for a minute, then pour in the milk. Stir until thickened and just about to simmer. Add Gouda and 1/2 cup of Parmesan cheese, Italian seasoning, red pepper, salt, and pepper. Stir until the cheese is melted. Remove from heat.



• In a large bowl, place the cooked pasta, spinach, artichokes, and chicken. Toss together. Add the prepared cheese sauce and toss to coat. Transfer the mixture into a deep 9" x 13" casserole dish.



• Melt 1 Tbsp butter and toss with the remaining Parmesan and panko breadcrumbs. Sprinkle over the casserole. Cover the casserole dish with foil.



• Bake for 30 minutes. Remove the foil and bake for an additional 15 minutes.

To Make Ahead:

• Make the casserole according to directions above, up until covering with foil (do not bake). Wrap tightly with plastic wrap and freeze.

To Cook from Frozen:

• Defrost in the refrigerator for 24 hours (casserole will still be partially frozen). Preheat the oven to 400°F. Remove the plastic wrap and cover the casserole dish with foil. Bake for 1 hour. Remove the foil and bake an additional 20 minutes.