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Chicken Lasagna Florentine Recipe

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This recipe for Chicken Lasagna Florentine is from The Shartle Family Cookbook Project, 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:  
6 uncooked lasagna noodles
1 (10 oz) package frozen chopped spinach, thawed
2 c chopped, cooked chicken
2 c (8 oz) shredded Cheddar cheese
1/3 c finely chopped onion
1/4 to 1/2 tsp nutmeg
1 tbsp cornstarch
1/2 tsp salt
1/4 tsp pepper
1 tbsp soy sauce
1 can cream of mushroom soup, undiluted
1 (8 oz) carton sour cream
1 (4.5 oz) jar sliced drained mushrooms
1/3 c mayonnaise
1 c (4 oz) Parmesan cheese

Butter Pecan Topping
2 tbsp butter
1 c chopped pecans
Directions:
Directions:
Cook noodles according to package directions; drain and set aside.
Drain spinach well, pressing between layers of paper towels.
Combine spinach, chicken, and next 11 ingredients in a large bowl; stir well to blend.
Arrange 2 noodles in a lightly greased 11 x 7 baking dish. Spread half of chicken mixture over noodles. Repeat procedures with remaining noodles and chicken mixture. Sprinkle with Parmesan cheese and butter-pecan topping.

Butter-pecan topping
Melt butter in a skillet over medium heat; add pecans, and cook for 3 minutes. Cool completely.

Bake, covered, at 350º for 55 to 60 minutes or until hot and bubble. Let stand 15 minutes before cutting.
Number Of Servings:
Number Of Servings:
8 servings

 

 

 

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