Shelly's Recipe

LAYERED SPAGHETTI-RICOTTA CHICKEN CASSEROLE

Category: Casseroles - Chicken and Turkey

1 (7 oz) pkg thin spaghetti, cooked and drained
1 (10oz) pkg 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 tsp 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 tsp garlic powder

Preheat oven to 350. Grease a 9-inch baking dish.

In a large bowl toss the cooked spaghetti with spinach, light cream. 1/3 cup Parmesan cheese, 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 eggs, onion and 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. Serves 4-6

NOTE: Easy to double this recipe.