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Swiss Chicken Bake Recipe

Photo by: Taste of Home

I try to keep the ingredients for this creamy casserole on hand for last-minute meals. Whenever I serve this a family dinners and potlucks, it's well-received.

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4-6 Servings
Prep: 10 min. Bake: 30 min.

Ingredients

1 package (7 ounces) thin spaghetti, cooked and drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup half-and-half cream
1/3 cup shredded Parmesan cheese, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 to 1/4 teaspoon ground nutmeg
2 cups diced cooked chicken
1 cup (4 ounces) shredded Swiss cheese
1/2 cup sliced fresh mushrooms
2 bacon strips, cooked and crumbled
4 eggs, lightly beaten
1 cup ricotta cheese
1/4 cup chopped onion
1 garlic clove, minced

Directions

In a large bowl, combine the spaghetti, spinach, cream, 4 tablespoons Parmesan cheese, salt, pepper and nutmeg. Place in a greased 8-in. square baking dish. Top with the chicken, Swiss cheese, mushrooms and bacon.
In a small bowl, combine the eggs, ricotta, onion and garlic; spread over chicken. Sprinkle with remaining Parmesan.
Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 4-6 servings.

Nutrition Facts: 1 serving (1 cup) equals 468 calories, 21 g fat (11 g saturated fat), 232 mg cholesterol, 590 mg sodium, 32 g carbohydrate, 3 g fiber, 37 g protein.

Swiss Chicken Bake published in Country Chicken Cookbook , p75

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