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Chicken Lasagna Florentine




Source of Recipe


RC


List of Ingredients




6 Lasagna noodles , uncooked
1 (10 oz) pakage chopped frozen spinach, thawed
2 cups cooked, chopped chicken (about 3 med. breasts)
2 cups shredded cheddar cheese
1/3 cup finely chopped onion
1/4 to 1/2 tsp ground nutmeg
1/2 tsp salt
2 tsp white pepper
1 TBSP soy sauce
1 can (10 3/4 oz) cream of mushroom soup
1 (8oz) carton sour cream
1/3 cup homeade mayonnaise
3/4 cup freshly grated parmesan cheese (or to taste)


Butter Pecan Topping (SEE BELOW)
2 TBSP Butter
1 Cup chopped Pecans


Recipe



Preheat oven 350F .

Cook the noodles according to the 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 X 1 1/2 inch baking dish. Spread half the chicken mixture over the noodles. Repeat the procedure with the remaining chicken mixture and noodles. Sprinkle with parmesan cheese and butter pecan topping.

Bake covered for 55-60 minutes, or until hot and bubbly.

Let stand for 15 minutes before cutting.

Serves 8. .................................