Cook noodles according to package directions; drain & set aside. Drain spinach well, pressing between layers of paper towels. Combine spinach, chopped chicken, and next 11 ingredients in a large bowl, stir well. Arrange 3 noodles in a greased 11 X 7" baking dish. Spread half of chicken mixture over noodles. Repeat with remaining noodles and chicken mixture. Sprinkle with Parmesan cheese and Butter Pecan Topping. Cover and bake at 350° for 55-60 minutes or until hot & bubbly. Let stand 15 minutes before cutting. Serves 6.
Butter Pecan Topping:
Melt butter in a skillet over medium heat. Add pecans & cook for 3 minutes. Cool completely.
Ingredients
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6 lasagna noodles
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1 - 10 ounce pkg frozen chopped spinach, thawed
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2 cups chopped cooked chicken
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2 cups shredded cheddar cheese
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1/3 cup finely chopped onion
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1/4 teaspoon ground nutmeg
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1 tablespoon cornstarch
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1/2 teaspoon pepper
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1 tablespoon soy sauce
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1 - 10 3/4 ounce cream of mushroom soup, undiluted
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8 ounces sour cream
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1 - 4.5 ounce jar sliced mushrooms, drained
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1/3 cup mayonnaise
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1 cup freshly grated Parmesan cheese
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Butter Pecan Topping
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1 tablespoon butter or margarine
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2/3 cup chopped pecans
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