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Chicken Lasagna Florentine

Chicken Lasagna Florentine

Oxmoor House SEPTEMBER 2004

  • Yield: Makes 6 servings

Ingredients

  • 2 cups chopped cooked chicken
  • 1 (10 3/4-ounce) can cream of mushroom soup, undiluted
  • 1 (10-ounce) package frozen chopped spinach, thawed and well drained
  • 2 cups (8 ounces) shredded Cheddar cheese
  • 1 (6-ounce) jar sliced mushrooms, drained
  • 1/4 teaspoon pepper
  • 1 cup sour cream
  • 6 lasagna noodles, cooked and drained
  • 1 cup grated Parmesan cheese
  • 3/4 cup to 1 cup chopped pecans

Preparation

Stir together chicken and next 6 ingredients.

Arrange 3 noodles in a lightly greased 11- x 7-inch baking dish; top with half of chicken mixture. Repeat layers with remaining noodles and chicken mixture. Sprinkle with Parmesan cheese and pecans.

Bake, covered, at 350° for 45 minutes; uncover, and bake 15 minutes or until bubbly. Let lasagna stand 15 minutes before serving.

To Make Ahead: Cover and chill. Let stand at room temperature 30 minutes before baking; proceed as directed.

To lighten: Substitute reduced-fat cream of mushroom soup, 2% reduced-fat Cheddar cheese, and reduced-fat sour cream.

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Chicken Lasagna Florentine recipe

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