Chicken & Spinach Lasaganettes
Source of Recipe
Kare 11
Recipe Introduction
List of Ingredients
2 cups cooked, shredded rotisserie chicken (available in deli)
1 can cream of chicken soup
1/2 cup milk
1/2 cup sour cream
2 tablespoons dry sherry
1 cup Mozzarella Fresca„¥ Whole Milk Ricotta
1 cup freshly grated Parmesan cheese
2 tablespoons fresh minced basil
freshly ground pepper
1 (10 ounces) box frozen chopped spinach, thawed, drained well
2 cups shredded mozzarella
24 won ton wrappers
Recipe
Preheat oven to 350 F.
In mixing bowl combine chicken, soup, milk, sour cream and sherry; set aside.
In mixing bowl combine ricotta, Parmesan, basil, pepper; and spinach; set aside.
Spray lasagna pans with cooking spray.
Fill large bowl with hot tap water. Dip 2 won ton wrappers in water and gently move around just to remove cornstarch. Remove from water and place in each of the prepared pans.
Divide half of chicken mixture into each pan lined with won ton wrapper. Sprinkle half of mozzarella over sauce. Repeat dipping 2 won tons wrappers in water and placing two wrappers in each pan over the mozzarella.
Divide ricotta mixture over wrapper in each pan. Repeat dipping 2 won tons wrappers in water and placing two wrappers in each pan over the ricotta.
Divide remaining chicken mixture and mozzarella over wrappers in each pan.
Bake 15 minutes or until cheese is melted and nicely browned. Let sit 8 to 10 minutes before serving.
4 servings
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