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Chicken Lasagna Florentine Recipe

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This recipe for Chicken Lasagna Florentine, by , is from Evangelical Christian Academy Family Favorites, 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!

Keri Young


1 box lasagna noodles
1 (10 oz) box frozen chopped spinach, thawed
2 c. chopped, cooked chicken
8 oz. shredded cheese (3-queso)
1/3 c. finely chopped onion
1/4 tsp. ground nutmeg
1 T. cornstarch
1/2 tsp. salt
1/4 tsp. pepper
1 T. soy sauce
1 can cream of mushroom soup, undiluted (in Spain - 1 cup thick white sauce w/ mushroom soup pkt)
8 oz. sour cream (creamy Quark)
1 small can sliced mushrooms, drained
1/3 c. mayonnaise (Salsa Fina)
2/3 c. boiling water
1/3 c. grated Parmesan cheese

Thaw and drain spinach well, pressing between layers of paper towels. Combine spinach, chopped chicken and next 12 ingredients in a large bowl. Stir well. Arrange one layer of noodles in a greased 11 x 7 casserole dish. Spread half of chicken mixture over noodles. Repeat with remaining noodles and chicken mixture. Sprinkle with Parmesan cheese. Cover and bake at 350 F/180 C for 55 - 60 minutes or until hot and bubbly. Let stand 15 minutes before cutting.




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