Sunday, September 7, 2008
Chicken Spinach Lasagna Casserole
I stumbled across this recipe in the Sept. 2008 issue of Redbook magazine while getting my hair cut last Friday. It looked good so I asked my stylist if I could tear out the page; thankfully, she said yes :)
My mom and I prepared the lasagna casserole last night, kept it in the fridge over night and then cooked it for lunch today. I highly recommend this dish if you're cooking for a large group (the recipe serves 12).
Ingredients:
1 (10-oz.) package frozen spinach, thawed and drained
2 cups cooked chicken, shredded
2 cups grated cheddar cheese
1/3 cup chopped onion
1 Tbsp cornstarch
1/2 tsp salt
1/4 tsp black pepper
1 Tbsp soy sauce
1 (10-oz.) can cream of mushroom soup
1 cup sour cream
1 (4 1/2-oz.) jar sliced mushrooms, drained
1/3 cup mayonnaise
6 lasagna noodles, cooked
1 cup grated Parmesan cheese
1 cup chopped pecans
Directions:
Preheat oven to 350 degrees F.
In a large bowl, combine spinach, chicken, cheddar cheese, onion, cornstarch, salt, pepper, soy sauce, soup, sour cream, mushrooms, and mayonnaise. Put a layer of noodles in the bottom of a greased (9x13x2-inch) lasagna pan. Spread half of the spinach mixture over noodles. Place another layer of noodles on top and cover with the remaining spinach mixture. Sprinkle Parmesan cheese, then pecans on top, and bake for 1 hour. Serves 12.
Labels: entree
Posted by kristy ::
1:59 PM ::
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