Chicken Lasagna Florentine
Source of Recipe
Internet
List of Ingredients
6 lasagna noodles, uncooked
1 (10 ounce) package chopped frozen spinach, thawed
2 cups cooked, chopped chicken (about 3 medium breasts)
2 cups shredded cheddar cheese
1/3 cup finely chopped onion
1/4 to 1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 teaspoons white pepper
1 tablespoon soy sauce
1 can (10 3/4 ounces) cream of mushroom soup
1 (8 ounce) carton sour cream
1/3 cup mayonnaise
3/4 cup freshly grated Parmesan cheese (or to taste)
Butter Pecan Topping (recipe follows)
Recipe
Preheat oven to 350 degrees. Cook the noodles according to package directions, drain and set aside. Drain the spinach well, pressing between layers of paper towels. Combine the spinach, chicken, cheddar cheese, onion, nutmeg, salt, pepper, soy sauce, soup, sour cream, and mayonnaise in a large bowl; stir well to blend.
Arrange half the lasagna noodles in a lightly greased 11x7-inch baking dish. Spread half the chicken mixture over the noodles. Repeat this procedure with the remaining chicken mixture and noodles. Sprinkle with Parmesan cheese and Butter Pecan Topping. Bake, covered, for 55 to 60 minutes, or until hot and bubbly. Let stand for 15 minutes before cutting.
Makes 8 servings.
Butter Pecan Topping
2 tablespoons butter or margarine
1 cup chopped pecans
Melt the butter in a skillet over medium heat; add the pecans and cook for 3 minutes. Cool completely.
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