Chicken Florentine Artichoke Bake

OMG!  Unexpected company is on the way.An out of town friend who originally told me they could not come to visit now has the time.The following dish is a quick casserole you can put together in a flash- looks great,tastes good, and looks like you spent time cooking.  Chicken Florentine Artichoke Bake : Serves 4-5.  Recipe :  8oz uncooked bow tie pasta, 1 small onion chopped, 1 tbsp butter, 2 eggs, 1 1/4 c milk, 1 tsp dried Italian seasoning, 1/2 tsp crushed red pepper, 2 c cooked chicken , 2c  shredded Monterey Jack cheese, 1 14oz  artichoke hearts, drained and quartered, 1 10oz box frozen chopped spinach, thawed and well drained, 1/2c  oil packed sun dried tomatoes, drained and chopped, 1/4 c grated Parmesan cheese, 1/2 c soft breadcrumbs, 1/2 tsp paprika, 1 tbsp butter melted.
Directions: Preheat oven 350'. Cook pasta according to package directions( al dente) drain. In a medium skillet cook the onion in 1 tbsp butter over medium heat until soft- 5 mins. remove from heat and set aside. In a bowl whisk together the eggs, milk, seasoning, 1/2 tsp salt , 1/4 tsp black pepper, and crushed red pepper. Stir in  chicken, Monterey Jack cheese, artichokes , spinach, tomatoes, half of the Parmesan, cooked pasta, and onion. Transfer to a 13x9 dish or a 3 quart casserole.
Bake , covered, 20 mins. In a small bowl combine remaining Parmesan, breadcrumbs, paprika, and melted butter. After 20 mins remove from oven uncover, sprinkle  Parmesan mixture over pasta. Bake uncovered, 10 mins more or until golden.
Hmmm.... appetizers, main dish , dessert, beverages. OMG!!!!! Never mind the food I have that taken care of... I have to run and do my hair! Be well:)