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    Chicken: Creamy Chicken Lasagna


    Source of Recipe


    unknown

    List of Ingredients




    1 T butter
    1/2 large onion diced
    1 c mushrooms sliced
    10oz can cream of chicken soup
    16oz. jar Alfredo sauce (I used my own fat free recipe)
    4oz jar diced pimientos drained
    1/3 c dry white wine (I used cooking wine)
    1/2 t dried basil
    10oz chopped thawed spinach (squeeze out water with paper towels)
    15oz Ricotta cheese (I used fat free small curd cottage cheese and smashed it
    up)
    1/2 c grated parmesan
    1 large egg slightly beaten
    9 lasagna noodles cooked
    2 1/2 CUPS cooked shredded chicken
    3 C sharp cheddar shredded (I used 1 1/2 c fat free cheddar and 1 1/2 c Regular
    Colby)

    Recipe



    Melt butter in skillet add onions and mushrooms and sauté until tender. Stir
    in soup, Alfredo sauce, pimientos, wine and basil. Reserve 1/3 of sauce for the
    top of lasagna. Stir spinach, ricotta, Parmesan and egg together, then mix in
    chicken. Place 3 noodles on bottom of 9x13 (sprayed with Pam) layer with half
    of ricotta mixture and sauce. Sprinkle with 1/2 of the cheese (save the rest of
    the cheese for the top of the lasagna after it is done cooking). Then add 3
    more noodles and the rest of the sauce and ricotta mixture. Add last 3 noodles
    and the reserved sauce. Then bake 350 for 45 min. And sprinkle with the
    remaining shredded cheese and bake another 5 min. or till cheese is melted. Let
    stand 10 min. before serving.
    Makes 8-10 servings.
    Freezes Well
 

 

 

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