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Swiss Chicken Bake
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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