Spinach & Artichoke Chicken Casserole

I have been on a huge kick with wanting spinach and artichoke dip. I have a "skinny" recipe I've been making and we eat the dip with some wheat pita chips or multigrain tortilla chips. I decided that I wanted to find a casserole that included chicken and see how it came out. This recipe is so delicious and it was exactly what I thought it would be.

Spinach & Artichoke Chicken Casserole
Serves: 6 to 8
Adapted by: http://iowagirleats.com/2011/03/21/you-need-to-make-this-casserole-ii-its-make-ahead-too/

Ingredients
8 oz whole wheat penne or bow tie pasta
1 tablespoon light butter
salt and pepper, to taste
2 small shallots, chopped
2 cups chicken, cut into small chunks (about 1 pound)
2 eggs
1 1/4 cups skim milk
1 teaspoon italian seasoning
1/4 cut grated reduced fat parmesan cheese,divided
1 8oz package reduced fat colby jack cheese
14oz can artichokes, drained and chopped
10oz package frozen, chopped spinach, thawed and drained completely
1 slice whole wheat bread
1/2 teaspoon paprika
1 tablespoon light butter, melted

Directions
-Cook pasta according to box directions.
-Melt 1 tablespoon butter in a large skillet over medium high heat. Add shallot and chicken chunks and season. Cook until chicken is no longer pink in the middle and remove from heat.
-In a large mixing bowl, combine the eggs, milk, italian seasoning and 2 tablespoons parmesan cheese. Add in colby jack cheese, artichokes and spinach. Combine egg mixture with the chicken and pasta and pour into a greased 13x9 baking dish.
-Cover pan with foil and bake at 400 degrees for 20 minutes.
-While casserole is baking, combine remaining 2 tablespoons parmesan cheese, bread slice, and paprika into a food processor. Pulse until you have a bread crumb consistency. Add in melted butter.
-Once casserole has baked for 20 minutes, top with crumbs and then bake uncovered for 10 additional minutes.
-Serve hot

Enjoy! :)