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Chicken Spinach Lasagna Casserole

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Ingredients

Adjust Servings:
1 (10 ounce) package frozen spinach, thawed and drained
2 cups cooked chicken, shredded
2 cups cheddar cheese, grated
1/3 cup onion, chopped
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon soy sauce
1 (10 ounce) can cream of mushroom soup
1 cup sour cream
1 (4 1/2 ounce) jar sliced mushrooms, drained
1/3 cup mayonnaise
6 lasagna noodles, cooked
1 cup parmesan cheese, grated
1 cup pecans, chopped

Nutritional information

530.4
Calories
329 g
Calories From Fat
36.6 g
Total Fat
13.9 g
Saturated Fat
84.4 mg
Cholesterol
1036.2 mg
Sodium
24.9 g
Carbs
3.3 g
Dietary Fiber
4.3 g
Sugars
27.6 g
Protein
157g
Serving Size

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Chicken Spinach Lasagna Casserole

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    Cuisine:

    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.

    • 95 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    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

    1
    Done

    Preheat Oven to 350f.

    2
    Done

    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.

    Avatar Of Bella Collins

    Bella Collins

    Pasta perfectionist with a passion for creating handmade noodles and sauces.

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