Chicken Lasagna Florentine Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 8 oven ready lasagna noodles
1 (10 oz.) pkg. frozen chopped spinach, thawed
3 c. chopped, cooked chicken
2 c. (8 oz.) shredded cheddar cheese
1/3 c. finely chopped onion, sauteed
1/4 t. ground nutmeg
1 T. cornstarch
1/4 t. pepper
1/2 t. salt
1 T. soy sauce
1 can cream of mushroom soup, undiluted
1 (8 oz.) carton sour cream
1 (4 1/2 oz.) can sliced mushrooms
1/3 c. mayonnaise
1. c. (4 oz.) freshly grated Parmesan cheese
Butter-Pecan topping:
2/3 c. chopped nuts
1 T. butter (melt and cook in skillet 3 minutes. Cool completely).
|
|
Directions: |
Directions:Cook noodles according to package directions, drain and set side. Drain spinach well, pressing between layers of paper towels. Combine spinach, chopped chicken and next 11 ingredients in a large bowl; stir well. Arrange noodles in a greased 9x11 inch baking dish. Spread half of chicken mixture over noodles. Repeat with remaining noodles and chicken mixture. Sprinkle with Parmesan cheese and Butter-Pecan Topping. Cover and bake at 350º for 55-60 minutes or until hot and bubbly. Let stand 15 minutes before serving.
|
|
Personal
Notes: |
Personal
Notes: From Judy Adamson
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Chicken Lasagna Florentine is from