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CHICKEN LASAGNA

VERY TASTY AND DELICIOUS.





List of Ingredients



• 1 TABLESPOON BUTTER
  
• 1/2 LARGE ONION CHOPPED
  
• 10 1/2 OUNCE CAN CREAM OF CHICKEN SOUP, UNDILUTED
  
• 10 OUNCE CONTAINER REFRIGERATED ALFREDO SAUCE OR JAR
  
• 7 OUNCE JAR DICED PIMIENTO, UNDRAINED
  
• 6 OUNCE JAR SLICED MUSHROOMS, DRAINED
  
• 1/3 CUP WHITE WINE
  
• 1/2 TEASPOON DRIED BASIL
  
• 10 OUNCE PACKAGE FROZEN CHOPPED AND THAWED SPINACH
  
• 1 CUP COTTAGE CHEESE
  
• 1 CUP RICOTTA CHEESE
  
• 1/2 CUP FRESHLY GRATED PARMESAN CHEESE
  
• 1 LIGHTLY BEATEN EGG
  
• 9 COOKED AND DRAINED LASAGNA NOODLES
  
• 2 1/2 CUPS CHOPPED COOKED CHICKEN
  
• 3 CUPS SHREDDED WHITE CHEDDAR CHEESE, DIVIDED
  






Instructions



1. PREHEAT OVEN TO 350°.
   
2. MELT BUTTER IN A SKILLET OVER MEDIUM/HIGH HEAT. ADD ONIONS AND SAUTE FOR 5 MINUTES OR UTNIL TENDER. STIR IN SOUP, ALFREDO SAUCE, PIMIENTO, MUSHROOMS, WHITE WINE, AND BASIL MIXING WELL TO COMBINE. RESERVE 1 CUP SAUCE AND SET ASIDE.
   
3. DRAIN SPINACH WELL, PRESSING BETWEEN LAYERS OF PAPER TOWELS TO REMOVE ANY EXCESS MOISTURE.
   
4. STIR TOGETHER SPINACH, COTTAGE CHEESE, ROCOTTA CHEESE, PARMESAN CHEESE AND EGG MIXING WELL TO COMBINE.
   
5. PLACE 3 NOODLES IN A LIGHTLY GREASED 13 X 9" BAKING DISH. LAYER WITH HALF OF THE SAUCE, SPINACH MIXTURE AND CHICKEN. SPRINKLE WITH 1 CUP CHEDDAR CHEESE AND REPEAT WITH NEXT LAYER. TOP WITH REMAINING 3 NOODLES AND RESERVED 1 CUP OF SAUCE. COVER AND CHILL UP TO 1 DAY.
   
6. BAKE FOR 45 MINUTES. SPRINKLE WITH REMAINING CHEDDAR CHEESE AND BAKE 5 MINUTES LONGER OR UNTIL CHEESE HAS MELTED. REMOVE AND LET STAND 10 MINUTE BEFORE SERVING.
   
7. 8 TO 10 SERVINGS