Chicken Lasagna Florentine
 

Chicken Lasagna Florentine

9-10 Lasagna Noodles-cooked per directions on the box sometimes I use
the no-cook noodles
1 (10 oz.) pkg frozen chopped spinach-thawed and well drained if Im
using the no-cook noodles I dont drain the spinach as well
3 cups of chopped cooked chicken
2 1/2 cups shredded white cheddar cheese
1/2 cup finely chopped onion
1/2 tsp nutmeg
1 1/2 Tbsp cornstarch
1/2 tsp pepper
2 Tbsp soy sauce
1 (10 3/4 oz) can cream of mushroom soup
10 oz sour cream
1 (4.5 oz) jar of slice mushrooms, drained
1/2 cup mayo or salad dressing

Combine all these ingredients (except the noodles) in a large bowl or
container with a lid. Sometimes I start the day before throwing things
in as I am able. Mix well.

Assmble Lasagna:

Arrange 3 noodles in a lightly greased 9 by 13 inch baking dish. Spread
1/3 of chicken mixture over noodles. Repeat with 3 more noodles and
another 1/3 of the chicken mixture. After third layer of chicken
Sprinkle with parmesan cheese and pecan topping.


1 cup freshly grated parmesan cheese
Butter pecan topping

Butter Pecan Topping: Melt 2 Tbsp butter in a frying pan. Add 1 cup of
chopped nuts and cook 3-5 minutes on med heat.

Cover and Bake for 55-60 minutes at 350 degrees.

Serves 8

Freezes well cooked or uncooked!



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