HungryForever

chicken spinach lasagne

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. Beth’s friends often gather in each others’ homes for a weekend bring-a-dish, and when it’s her turn to host, she usually makes this lasagne. Even the kids like it! You can put it together ahead of time and bake it just before dinner is to be served. It’s great with some wild rice and a green salad. The spinach can just be your little secret!

Servings

Ingredients

1 10-ounce package frozen spinachthawed and drained
2 bonelessskinless chicken breast halves, cooked and shredded
2cups grated cheddar cheese5 ounces
1 small Onionfinely chopped
1tablespoon cornstarch
teaspoon ½salt
teaspoon ¼black pepper
1tablespoon soy sauce
1 10-ounce can cream of mushroom soup
1 8-ounce container sour cream
cup ½sliced fresh mushrooms
cup ⅓mayonnaise
8ounces lasagna noodlescooked according to package directions
1cup grated Parmesan cheese
1cup pecansfinely chopped

Instructions

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.