CHICKEN FLORENTINE LASAGNA 
This is an amazing recipe that all my friends and family beg for me to make, and its really easy!

6 lasagna noodles
2 cups cooked, chopped chicken
1 (10 oz.) pkg. frozen spinach
2 cups shredded cheddar cheese
8 oz. dairy sour cream
1/3 cup mayonnaise
1 (10 oz.) can cream of mushroom soup
1/3 cup diced onion
1 (4 oz.) can sliced mushrooms, drained
1/2 tsp. nutmeg
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. cornstarch
Parmesan cheese, for sprinkling

Cook lasagna noodles according to package directions. Defrost spinach and drain and dry well, pressing between layers.

Combine chicken and next 11 ingredients in a large bowl. Place 3 cooked noodles in a 9x11-inch pan. Place half the chicken mixture on top of the noodles. Layer remaining 3 noodles on top of mixture then add the remaining chicken mixture on top. Sprinkle Parmesan cheese on top to create a nice crust.

BUTTER PECAN TOPPING (OPTIONAL):

1/4 cup (1/2 stick) butter
handful chopped pecans

Melt butter with a handful of chopped pecans. Spread the topping on top of the lasagna.

Cook lasagna in 350°F oven for 55 to 60 minutes. Enjoy!

Submitted by: G. Spence

Related recipe search

“CHICKEN FLORENTINE”

 

Recipe Index