Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

Chicken Lasagna




Source of Recipe


Recipes From Friends






List of Ingredients



• 2 cups shredded mozzarella cheese
  
• 2 cans (10 3/4 ounce) Cream of Mushroom Soup
  
• 1 1/2 cups milk
  
• 1 package frozen chopped spinach, thawed, well drained
  
• 1 egg
  
• 1 (15 ounce) container ricotta cheese
  
• 12 lasagna noodles, cooked and drained
  
• 2 cups diced cooked chicken
  
• 1/2 grated Parmesan cheese
  






Instructions



1. Reserve 2/3 cup of mozzarella cheese for top layer.
   
2. In medium bowl, combine soup, milk; set aside.
   
   
3. In another medium bowl, combine spinach, egg and ricotta; mix well.
   
4. In bottom of 13x9" baking dish, spread 1/2 cup of soup mixture.
   
5. Arrange 4 lasagna noodles on mixture. Top with chicken , cheese mixture and 1/3 of remaining soup mixture.
   
6. Repete layers and reserved 2/3 cup mozzarella cheese and Parmesan cheese for the top.
   
   
7. Bake at 350 degrees for 40 minutes or until hot and bubbling. Let stand 15 minutes before serving.
   
   
8. Makes 8 servings.