Chicken spinach lasagne
- 1 10-ounce package frozen spinach, thawed and drained
- 2 boneless, skinless chicken breast halves, cooked and shredded
- 2 cups grated Cheddar cheese (5 ounces)
- 1 small onion, finely chopped
- 1 tablespoon cornstarch
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon soy sauce
- 1 10-ounce can cream of mushroom soup
- 1 8-ounce container sour cream
- ½ cup sliced fresh mushrooms
- ⅓ cup mayonnaise
- 8 ounces lasagna noodles, cooked according to package directions
- 1 cup grated Parmesan cheese
- 1 cup pecans, finely chopped
Instructions:
The mention of spinach in a recipe usually sends a few folks running from the dinner table, but in this twist on lasagne, one taste will have them asking for more.
- Preheat the oven to 350°F.
- In a large bowl, combine the 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 9 × 13 × 2-inch casserole dish. Spread half of the spinach mixture over the noodles. Put another layer of noodles over the mixture and cover with the remaining spinach mixture. Sprinkle the Parmesan cheese over the casserole. Then sprinkle the pecans on top. Bake for 1 hour. Let the casserole sit for 15 minutes before serving.