Chicken Lasagna Florentine 3 Recipe

  • 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
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.

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