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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! -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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