Chicken Florentine Artichoke Bake

I made this for my mom's birthday dinner and everyone enjoyed it. I love anything with sun-dried tomatoes. I got this recipe from a co-worker.

Ingredients:
8 oz bowtie pasta, cooked
1 small onion, chopped
1 T butter
2 eggs
1 1/4 cups milk
1 tsp dried italian seasoning
1/4 tsp crushed red pepper
2 cups chopped cooked chicken
2 cups Monterey jack cheese, shredded
1 14 oz can quartered artichoke hearts, drained
1 10 oz pkg frozen spinach, thawed and well drained
1/2 cup oil-packed dried tomatoes, drained and chopped
1/4 cup grated Parmesan cheese
1/2 cup bread crumbs
1/2 tsp paprika
1 T butter, melted

Preheat oven to 350. Cook onion and butter over medium heat until soft, about 5 minutes. In a separate bowl combine eggs, milk, seasonings, salt/pepper, chicken, cheese, artichokes, spinach, tomatoes, and half of the Parmesan. Transfer to a 9 x 12 baking dish. Bake, covered, 20 minutes. In a small bowl combine remaining Parmesan, bread crumbs, paprika, and melted butter. Sprinkle over pasta and bake uncovered for an additional 10 minutes until golden.