Ingredients
-
1
-
2
-
2
-
1/3
-
1
-
1/2
-
1/4
-
1
-
1
-
1
-
-
-
-
-
Directions
Chicken Spinach Lasagna Casserole, This is in this month’s Redbook and is a Tricia Yearwood recipe. It looked so good. Putting it here for safekeeping. NOTE. i have made this twice since posting and love it!, Since the recipe specifies cooked chicken but not cooked lasagna noodles, I decided to try it as written and not cook my noodles. I should have pre-cooked the noodles!!! We ate it anyway, just scraping it off the lasagna noodles. The filling is very rich, even with my lower-fat substitutions: used 98% fat free soup, 2% cheddar cheese, fat free Tillamook sour cream and reduced-fat Kraft olive oil mayo. Subbed fresh mushrooms for canned. I can’t decide if i will try this again or not. I don’t usually eat heavy foods like this., Love this recipe. Don’t always have the exact ingredients. This time I didn’t have mushrooms, but added sliced water chestnuts and marinated artichoke hearts sliced very thinly. I also used 1/3 greek yogurt, no mayo. I probably used 3 cups of chicken. Added some chicken stock to keep it moist. Instead of pecans, I had a few chopped almonds on hand. It was a big hit as always.
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Steps
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1
Done
|
Preheat Oven to 350f. |
|
2
Done
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in a Large Bowl, Combine Spinach, Chicken, Cheddar Cheese, Onion, Cornstarch, Salt, Pepper, Soy Sauce, Soup, Sour Cream, Mushrooms and Mayonnaise. |
|
3
Done
|
Put a Layer of Noodles in the Bottom of a Greased 9x13x2 Inch Lasagna Pan. |
|
4
Done
|
Spread Half of the Spinach Mixture Over Noodles. |
|
5
Done
|
Place Another Layer of Noodles on Top and Cover With Remaining Spinach Mixture. |
|
6
Done
|
Sprinkle Parmesan Cheese, Then Pecans on Top. |
|
7
Done
|
Bake For 1 Hour. |
