Wednesday, November 30, 2011
Chicken Spinach Lasagna
This recipe is one of my most requested. I made it once for my grandparents and it spread through the family like wild fire after that. They all call it “Lexi’s yummy spinach lasagna” And I know it must be good, my two year old asks for seconds of this dish. Don’t be fooled by the simple ingredients and the spinach, this is really yummy. I take it to all of my friends after they have babies and they all thank me for delivering the recipe along with it. Serve with a salad and some garlic bread and you have a winner!
Chicken Spinach Lasagna. (Redbook Magazine, September 2008)
Preheat oven to 375 degrees 1. 10 oz frozen spinach, thawed and drained 2. 2 cups cooked, shredded chickedn 3. 2 cups grated cheddar cheese 4. 1/3 cup chopped onion 5. 1/2 tsp salt 6. 1/4 tsp pepper 7. 1 Tbsp Soy Sauce 8. 1 can cream of mushroom soup 9 1 cup sour cream 10. 4 oz sliced mushrooms 11. 1 Tbsp Cornstarch 12. 1/3 cup Mayonnaise (do not use miracle whip) 13. 6 cooked lasagna noodles 14. 1 cup parmesan cheese 15. 1 cup chopped pecans Mix first 12 ingredients in a large bowl. Put a layer of cooked noodles in the bottom of a greased lasagna pan. Spread half of the chicken mixture over the noodles. Place another layer of noodles on top and spread with remaining chicken mixture. Sprinkle with parmesan cheese then top with pecans and bake for 1 hour. Let cool for 15 min to set before cutting.