Swiss Chicken Bake

• 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
• 1/2 cups Half-and-half
• 13 cups Shredded Parmesan Cheese
• 1/2 teaspoons Salt
• 1/4 teaspoons Pepper
• 1/4 teaspoons Nutmeg
• 4 strips Bacon, Cooked And Crumbled
• 6 ounces, weight Sliced Portabella Mushrooms
• 1 cup (heaping) Swiss Cheese
• 4 whole Eggs, Lightly Beaten
• 1 cup Ricotta Cheese
• 1/4 cups Chopped Onion
• 1 clove Garlic, Pressed

1. In a large bowl, combine cooked spaghetti, spinach, chicken, half-and-half, Parmesan cheese, salt, pepper and nutmeg.
2. Place in a greased 2-quart square baking dish.
3. Top with cooked and crumbled bacon, mushrooms and Swiss cheese.
4. In a small bowl, combine eggs, ricotta, onion and garlic.
5. Spread over bacon, mushrooms and Swiss cheese.
6. Sprinkle with additional Parmesan if youd like.
7. Bake uncovered at 350 degrees F for 30-35 minutes, or until bubbling.

weight, chicken, parmesan cheese, salt, pepper, nutmeg, bacon, mushrooms, swiss cheese, eggs, ricotta cheese, onion, clove garlic

Taken from tastykitchen.com/recipes/main-courses/swiss-chicken-bake/ (may not work)