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Chicken Lasagna Florentine Recipe

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This recipe for Chicken Lasagna Florentine is from Just One More Recipe, 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 lasagna noodles, uncooked
1 10 oz. package frozen spinach, thawed
2 c. cooked chicken
2 c. shredded Monterey Jack cheese
1/3 c. finely chopped onion
1 Tbsp. cornstarch
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. soy sauce
1 can cream of mushroom soup
1 8 oz. carton sour cream
1 can mushrooms
1/3 c. mayonnaise
1 c. freshly grated Parmesan cheese

Butter-Pecan Topping:
2 Tbsp. butter or margarine
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 10 ingredients in large bowl; stir well. Arrange 2 noodles in lightly greased 11” x 7” x 11/2 “ baking dish. Spread half of chicken mixture over noodles. Repeat procedure with remaining noodles and chicken mixture. For butter pecan topping, melt butter in skillet over medium heat; add pecans and cook 3 minutes. Cool topping completely. Sprinkle with Parmesan cheese and Butter Pecan Topping. Cover and bake @ 350º for 55 to 60 minutes or until hot and bubbly. Let stand 15 minutes before cutting.

 

 

 

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