"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Chicken Lasagna Florentine Recipe

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

Contributor:  
Contributor:  
Jori Seaton
Added: Wednesday, May 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups cooked chicken
1 (10 3/4oz.) can of Cream of Mushroom Soup
1 (10 oz) bag of frozen chopped spinach thawed and drained
2 cups shredded cheddar cheese
1 (6 oz.) jar of sliced mushrooms
1/4 tsp. pepper
1 cup sour cream
6 Lasagna noodles
1 cup grated Parmesan cheese

Directions:
Directions:
Stir chicken and next 6 ingredients together in a large bowl. Arrange 3 noodles in a lightly greased (or spray Pam) 11x7 inch baking dish. Top with chicken mixture. Repeat layers with remaining noodles and a layer of the chicken mixture making sure to end with a layer of chicken mixture on top. Sprinkle with the grated Parmesan cheese.
Bake at 350 degrees covered for 35 to 40 minutes. Uncover and bake for an additional 10 to 15 minutes. Let stand 15 minutes before serving.

Number Of Servings:
Number Of Servings:
8- 1 cup servings

 

 

 

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