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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 |
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