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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. 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:
1. 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.
2. In a small bowl, combine the eggs, ricotta, onion and garlic; spread over chicken. Sprinkle with remaining Parmesan cheese.
3. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 4-6 servings.
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