Wednesday, May 20, 2009

Chicken and Spinach Lasagna

Not regular Lasagna - a spinach florentine type!


3 chicken breasts, cooked and diced
1 10oz. frozen chopped spinach, thawed and drained
1 c. shredded cheddar
1/2 c. grated parmesan
1 can of cream of mushroom soup
1 4 oz. jar of sliced mushrooms, drained
8 oz. light sour cream
1 T. soy sauce
1 T. cornstarch
1/2 t. salt
1/4 t. pepper
9 Lasagna Noodles, cooked and drained
1 c. grated parmesan
2 T. butter
1 c. chopped pecans

Combine Chicken and next 10 ingredients. Mix well and set aside.

Layer 3 noodles in 9x13 pan. Top with half of the chicken mixture. Repeat and end with 3 lasagna noodles on top.

Sprinkle with Parmesan cheese.

In saute pan, melt butter. Add in pecans and cook until toasty and slightly browned.
Sprinkle over the Parmesan Cheese.

Cover with Foil

Bake in a 350* oven for 60 minutes.
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