Chicken Lasagna Florentine Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 dried lasagna noodles
1 (10 oz.) pkg. frozen chopped spinach, thawed
2 c. chopped cooked chicken
2 c. (8 oz.) shredded cheddar cheese
1/3 c. finely chopped onion
1/4 tsp. nutmeg
1 tbsp. cornstarch
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. soy sauce
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1 4.5 ounce jar sliced mushrooms, drained
1/3 c. mayonnaise
1 c. freshly grated Parmesan cheese
Butter-Pecan Topping
1 tbsp. butter
2/3 c. chopped pecans
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Directions: |
Directions:Cook noodles according to package directions, drain and set aside.
Drain spinach well, pressing between 2 layers of paper towels. Combine spinach, chopped chicken, and next 11 ingredients in a large bowl, stir well.
Arrange 3 noodles in a greased 11x7 inch baking dish. spread half of the chicken mixture over the noodles. Repeat with remaining noodles and chicken mixture. Sprinkle with Parmesan cheese and Butter-Pecan Topping.
Cover and bake at 350º for 55-60 minutes or until hot and bubbly.
Let stand 15 minutes before cutting
Yield: 6 servings
Butter Pecan Topping:
Melt butter in skillet over medium heat; add pecans, cook for 3 minutes. Cool completely. |
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Personal
Notes: |
Personal
Notes: This dish was made for my family many years ago by Michelle Kinsey for the "teacher dinner" that parents made for us at the beginning of the school year, which has always been such a blessing for me and my family! That particular year it was such a big hit with my family that I got the recipe and have been making it since then. It's a great one for company as it can be easily doubled. This dish can be served with a nice salad, veggie or fruit, and some crusty bread.
Deuteronomy 16:15 For the Lord your God will bless you in all your harvest.
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