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Chicken - Lasagna Florentine Recipe

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This recipe for Chicken - Lasagna Florentine, by , is from A Matter of Taste, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Saturday, September 8, 2007


6 lasagna noodles, cooked
1 10-ounce package frozen chopped spinach, thawed, drained
2 cups cooked chicken
2 cups Cheddar cheese, shredded
1/3 cup onion, finely chopped
- teaspoon freshly ground nutmeg
1 tablespoon cornstarch
teaspoon salt
teaspoon pepper
1 tablespoon soy sauce
1 can cream of mushroom soup
1 8-ounce sour cream
1 4.5-ounce jar sliced mushrooms, drained
1/3 cup mayonnaise
1 cup Parmesan cheese, grated

Cook noodles according to package directions; drain and set aside. Drain spinach, wring out liquid and press between layers of paper towels. Combine spinach, chicken and next 11 ingredients in a large bowl; stir well to blend. Arrange 3 noodles in a lightly greased 9X13-inch baking dish. Spread half of the chicken mixture over noodles. Repeat procedure with remaining noodles and chicken mixture. Sprinkle with Parmesan cheese. Bake, covered, at 350 for 55 -60 minutes or until hot and bubbly. Let stand 15 minutes before cutting.




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