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Get organized first. Preheat your oven to 375°F. This is one of those recipes where having everything ready makes your life so much easier.
Cook the noodles. Boil them just until al dente (about 7-8 minutes). Don’t overcook them – they’ll finish cooking in the oven. Drain them and lay them out on parchment paper so they don’t stick together.
Make the cheese mixture. In a large bowl, beat the egg and mix in all the other cheese mixture ingredients. Make sure that spinach is really well-drained – seriously, squeeze it like your life depends on it.
Create the cream sauce. In a large skillet, melt the butter and cook the onion for about 5 minutes until soft. Add the garlic and cook for another 30 seconds. Add the softened cream cheese, cream, salt, and pepper. Whisk until smooth and creamy – about 5 minutes. It should be thick but pourable.
Layer like you mean it. In a deep 9×13 baking dish:
Spread about 1/4 cup of cream sauce on the bottom
Layer 4 noodles (they’ll overlap slightly)
Half the cheese mixture
Half the chicken
About 1/3 of the remaining cream sauce
Another 4 noodles
The rest of the cheese mixture
The rest of the chicken
Another 1/3 of the cream sauce
Final 4 noodles
The rest of the cream sauce
Top with the 2 cups of mozzarella
Bake it up. Cover with foil and bake for 30 minutes. Remove the foil and bake another 15 minutes until bubbly and golden. If you want extra browning, broil for a few minutes (but watch it carefully).
Let it rest. This is crucial – let it sit for 10 minutes before cutting. I know it’s tempting to dive right in, but this helps everything set up so you get clean slices instead of a delicious mess.
The Real Talk Tips
About the ricotta: Use the highest fat content you can find. It’s creamier and less grainy.
Noodle backup plan: Cook an extra noodle or two in case one breaks. It happens to the best of us.
Storage situation: This keeps in the fridge for 3-4 days and reheats beautifully. Cover with foil and warm at 350°F for about 30 minutes.
Freezing facts: I’d be cautious about freezing this since cream sauces can get weird. But if you must, assemble but don’t bake, wrap tightly, and freeze. Thaw completely before baking.
What to Serve With It
Keep it simple – a basic salad and some garlic bread if you’re feeling fancy. This is rich enough to be the star of the show.
Nutrition note: This isn’t diet food, but it’s not terrible either. With all that protein and the portion size, it’s actually quite satisfying and reasonable for a comfort food dinner.
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