This is one of our favorite recipes. It's fun to create great meals that store well in the freezer after you purchase foods in bulk - in this case - chicken breasts.  We divide this casserole into individual serving sizes, vacuum seal it and store it in the freezer for up to 6 months.  When we take it out of the freezer we put it in the microwave on defrost.  If you put it into the microwave on high from it's frozen state the pasta becomes mushy.  This casserole is almost as good out of the freezer as it is when we first make it.

Total Time    Prep: 30 min. Bake: 45 min.
    Makes 8 servings
    
    Ingredients:   
    3 cups Bow tie pasta (farfalle) - Uncooked (You can use any type of pasta shape)
    2 tablespoon Butter
    1/2 pound Fresh mushrooms - sliced
    1 medium Onion - chopped
    2 large Eggs
    1 1/2 cups 2% Milk
    1 teaspoon Italian seasoning
    1/2 teaspoon Salt
    1/4 teaspoon Pepper
    1/4 teaspoon Red pepper flakes - up to 1/2 teaspoon
    3 cups Chicken - cooked and cubed
    14 ounces Artichoke hearts - water-packed quartered artichoke hearts, rinsed and drained
    10 ounces frozen chopped spinach - thawed and squeezed dry
    2 cups Monterey jack cheese - shredded (I've also used cheddar or any cheese I have on hand)
    2 tablespoons Parmesan cheese

    Topping Ingredients:
    1/3 cup dry breadcrumbs - seasoned
    1 tablespoon Butter - melted
    1/2 teaspoon Paprika

    Instructions:
    
    Preheat oven to 350°. Cook the pasta according to package directions; drain.  (on the recipe page - A lot of people didn't realize that you have to cook the pasta)

    In a large skillet, heat the butter over medium-high heat; sauté the mushrooms and onion until tender. Remove from heat.

    In a large bowl, whisk together eggs, milk and seasonings. Stir in chicken, artichoke hearts, spinach, cheeses and mushroom mixture. Stir in pasta.

    Transfer to a greased 13x9-in. baking dish. Bake, covered, 40 minutes.

    Mix the topping ingredients; sprinkle over casserole. Bake, uncovered, until bubbly and topping is golden brown, 5-10 minutes.
    
    https://www.tasteofhome.com/recipes/artichoke-spinach-chicken-casserole/