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Swiss Chicken Bake
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Description
My family loved almost everything about this dish! They could’ve done without the top layer but you decide for your family which way to make it. (Note: Photo shows the dish without the topping.)
Ingredients
- FOR THE CASSEROLE:
- 13 ounces, weight Thin Whole Wheat Spaghetti, Cooked And Drained
- 12 ounces, weight Frozen Spinach, Thawed And Squeezed Dry
- 2 cups Diced, Cooked, Seasoned Chicken
- ½ cups Half-and-half
- ⅓ cups Shredded Parmesan Cheese
- ½ teaspoons Salt
- ¼ teaspoons Pepper
- ¼ teaspoons Nutmeg
- 4 strips Bacon, Cooked And Crumbled
- 6 ounces, weight Sliced Portabella Mushrooms
- 1 cup (heaping) Swiss Cheese
- FOR THE TOPPING:
- 4 whole Eggs, Lightly Beaten
- 1 cup Ricotta Cheese
- ¼ cups Chopped Onion
- 1 clove Garlic, Pressed
Preparation
In a large bowl, combine cooked spaghetti, spinach, chicken, half-and-half, Parmesan cheese, salt, pepper and nutmeg. Place in a greased 2-quart square baking dish. Top with cooked and crumbled bacon, mushrooms and Swiss cheese.
In a small bowl, combine eggs, ricotta, onion and garlic. Spread over bacon, mushrooms and Swiss cheese. Sprinkle with additional Parmesan if you’d like.
Bake uncovered at 350ºF for 30-35 minutes, or until bubbling.
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