Loading

Chicken Lasagna Florentine 3 Recipe

Ingredients
  • 6 lasagna noodles
  • 1 - 10 ounce pkg frozen chopped spinach, thawed
  • 2 cups chopped cooked chicken
  • 2 cups shredded cheddar cheese
  • 1/3 cup finely chopped onion
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon cornstarch
  • 1/2 teaspoon pepper
  • 1 tablespoon soy sauce
  • 1 - 10 3/4 ounce cream of mushroom soup, undiluted
  • 8 ounces sour cream
  • 1 - 4.5 ounce jar sliced mushrooms, drained
  • 1/3 cup mayonnaise
  • 1 cup freshly grated Parmesan cheese
  • Butter Pecan Topping
  • 1 tablespoon butter or margarine
  • 2/3 cup chopped pecans
Directions
Cook noodles according to package directions; drain & set aside. Drain spinach well, pressing between layers of paper towels. Combine spinach, chopped chicken, and next 11 ingredients in a large bowl, stir well. Arrange 3 noodles in a greased 11 X 7" 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 350° for 55-60 minutes or until hot & bubbly. Let stand 15 minutes before cutting. Serves 6.

Butter Pecan Topping:

Melt butter in a skillet over medium heat. Add pecans & cook for 3 minutes. Cool completely.

Similar Recipes
Crock Pot Lasagna 6
cottage cheese
grated Parmesan cheese
Ground Beef
Lasagna noodles
shredded Mozzarella cheese
Soul Food Cheesy Lasagna Recipe
chopped onion
crushed tomatoes
fresh Basil leaves chopped
fresh Italian parsley chopped
fresh oregano
Cheese Lasagna
black pepper
(32 oz.) Marinara Sauce
parmesan cheese
lasagna noodles
Large Eggland's Best eggs
Loading

Chicken Lasagna Florentine 3 Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2016 Tecstra Systems, All Rights Reserved, RecipeTips.com