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Swiss Chicken Bake

Swiss Chicken Bake
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.
4-6 ServingsPrep: 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 chicken, Swiss cheese, mushrooms and
  • bacon.
  • In a small bowl, combine the eggs, ricotta, onion and garlic; spread
  • over chicken. Sprinkle with remaining Parmesan cheese.
  • Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
© Taste of Home 2011 Tasteofhome Logo

2 of 2

Swiss Chicken Bake (continued)

Directions (continued)

  • 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.
© Taste of Home 2011 Tasteofhome Logo