Chicken Spinach Lasagna Casserole |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This is in this month's Redbook and is a Tricia Yearwood recipe. It looked so good. Putting it here for safekeeping. NOTE. i have made this twice since posting and love it! Ingredients:
1 (10 ounce) package frozen spinach, thawed and drained |
2 cups cooked chicken, shredded |
2 cups cheddar cheese, grated |
1/3 cup onion, chopped |
1 tablespoon cornstarch |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon soy sauce |
1 (10 ounce) can cream of mushroom soup |
1 cup sour cream |
1 (4 1/2 ounce) jar mushrooms, drained |
1/3 cup mayonnaise |
6 lasagna noodles |
1 cup parmesan cheese, grated |
1 cup pecans, chopped |
Directions:
1. Preheat oven to 350°F.
2. In a large bowl, combine spinach, chicken, cheddar cheese, onion, cornstarch, salt, pepper, soy sauce, soup, sour cream, mushrooms and mayonnaise.
3. Put a layer of noodles in the bottom of a greased (9x13x2 inch) lasagna pan.
4. Spread half of the spinach mixture over noodles.
5. Place another layer of noodles on top and cover with remaining spinich mixture.
6. Sprinkle Parmesan cheese, then pecans on top.
7. Bake for 1 hour.
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