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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.
  • Total Time
    Prep: 10 min. Bake: 30 min.
  • Makes
    4-6 servings


  • 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 shredded Swiss cheese
  • 1/2 cup sliced fresh mushrooms
  • 2 bacon strips, cooked and crumbled
  • 4 large eggs, lightly beaten
  • 1 cup ricotta cheese
  • 1/4 cup chopped onion
  • 1 garlic clove, minced


  • 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.
Nutrition Facts
1 cup: 468 calories, 21g fat (11g saturated fat), 232mg cholesterol, 590mg sodium, 32g carbohydrate (5g sugars, 3g fiber), 37g protein.

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