Layered Spaghetti-Ricotta Chicken Casserole
Taken from my “favorites” file!…
This may be doubled and baked in a 13 x 9-inch baking dish, fresh sauteed mushrooms may be replaced for the canned, all amounts may be adjusted
Servings 4-6
Ingredients:
1 (7 ounce) package thin spaghetti, cooked and drained
1 (10-ounce) package frozen chopped spinach (cooked according to package directions and hand-squeezed dry)
1/2 cup light cream (such as half and half)
2/3 cups freshly grated Parmesan cheese, divided
1/2 teaaspoon each salt and fresh ground black pepper
2-1/2 cups cooked diced chicken
1 cup shredded Swiss cheese
1 cup canned sliced mushrooms, drained (or can use the whole can)
3 strips bacon, cooked and crumbled
4 large eggs, lightly beaten
1 cup ricotta cheese
1/4 cup finely chopped onion
1/2 teaspoon garlic powder
Instructions:———————————-
Preheat oven to 350 degrees F.
Grease a 9-inch baking dish.
In a large bowl toss the cooked spaghetti with spinach, light cream. 1/3 cup Parmesan cheese, 1/2 teaspoon salt and black pepper; transfer and spread into the bottom of the baking dish.
Sprinkle with chopped chicken, Swiss cheese, mushrooms and bacon.
In another bowl combine the ricotta cheese with 4 eggs, 1/4 cup chopped onion and 1/2 teaspoon garlic powder; spread over the top of the casserole.
Sprinkle 1/3 cup Parmesan cheese over the ricotta mixture.
Bake uncovered for 30-35 minutes or until hot and bubbly.
Related posts:
- One Bowl Chicken Spaghetti Casserole
Layered Spaghetti Sausage And Olive Casserole
Kitten’s Layered Spaghetti and Cottage Cheese Casserole
Kitten’s Spaghetti And Meatball Casserole
Related posts brought to you by Yet Another Related Posts Plugin.
