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Chicken Lasagna Florentine Recipe

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

Cindy Shartle Brown
Added: Thursday, November 1, 2007


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

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 350 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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