We are continuing this week with the final days of my Chicken Challenge! I hope you are getting motivated so far to try some new chicken recipes for supper.
My family enjoyed ALMOST everything about this dish! They could’ve done without the top layer, you decide for your family which way to make it….
It is pictured without the topping.
Swiss Chicken Bake
{click title for easy printable}
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
In a large bowl, combine cooked spaghetti, spinach, chicken, cream, Parmesan cheese, salt, pepper and nutmeg. Place in a greased 2 qt. 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 layer. Sprinkle with additional Parmesan if you’d like.
Bake, uncovered, at 350* for 30-35 minutes, or until bubbling.
~T
4 little Fergusons 