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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken-Spinach Lasagna Recipe

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This recipe for Chicken-Spinach Lasagna is from The Pieper Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1T. soy sauce
1T. corn starch
1 (10oz) package chopped frozen spinach, thawed & drained
3c. cooked chicken, chopped
2c. shredded cheddar cheese
1/3c. finely chopped onion
1 (4oz) jar sliced mushrooms
8 oz sour cream
1/3c. mayo
1 can cream of mushroom soup
½ tsp. salt
¼ tsp. pepper
1c. parmesan
8-10 lasagna noodles, cooked
Directions:
Directions:
In a LARGE bowl, combine soy sauce & corn starch. Add remaining ingredients except noodles & parmesan.

Spray 9x13 glass pan with cooking spray. Spread a small amount of chicken mixture in bottom of pan and alternate noodles & mixture, ending with mixture. Sprinkle with parmesan.

Bake covered for 50-60min. at 350º. Let stand 10 minutes before serving.

Optional topping: sauté 2T. butter & 1c. pecan chips for approximately 3 minutes. Sprinkle on top.

 

 

 

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