Wednesday, February 10, 2010

Chicken Spinach Lasagna


Chicken Spinach Lasagna
(adapted from Trisha Yearwood’s recipe)
1-(10 ounce) package frozen spinach, thawed and drained
2 cups cooked chicken, shredded
2 cups cheddar cheese, grated
1 tablespoon cornstarch
1 tablespoon soy sauce
1 (10 ounce) can cream of mushroom soup
1 cup sour cream
1 (4 1/2 ounce) jar mushrooms, drained
1/3 cup mayonnaise
6 lasagna noodles
1 cup parmesan cheese, grated
1 cup pecans, chopped (I omit)

Preheat oven to 350°.
In a large bowl, combine spinach, chicken, cheddar cheese, onion, cornstarch, soy sauce, soup,sour cream, mushrooms and mayonnaise.
Put a layer of noodles in the bottom of a greased 9x13x2 inch pan.
Spread half of the spinach mixture over noodles.
Place another layer of noodles on top and cover with remaining spinach mixture.
Sprinkle parmesan cheese. If desired, top with pecans.
Bake for 1 hour.

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