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Chicken Lasagna Florentine Recipe
Serving Size : 8
6 lasagna noodles -- uncooked
1 10 oz pkg. frozen chopped spinach -- thawed
2 cups chopped cooked chicken
2 cups shredded cheddar cheese -- 8 oz.
1/3 cup finely chopped onion
1/4 tsp freshly ground nutmeg
1 tablespoon cornstarch
1/2 tsp salt
1/4 tsp pepper
1 tablespoon soy sauce
1 can cream of mushroom soup -- undiluted
1 8 oz carton sour cream
1 4.5 oz jar sliced mushrooms -- drained
1/3 cup mayonnaise
1 cup freshly grated Parmesan cheese -- 4 oz.
2 tablespoons butter or margarine
1 cup chopped pecans
Cook noodles according to package directions. Drain and set aside. Drain spinach well, pressing between layers of paper towels. Combine spinach, chicken and next 11 ingredients (cheese, onion, nutmeg, cornstarch, salt, pepper, soy sauce, soup, sour cream, mushrooms, mayonnaise). Stir well. Arrange 2 noodles in a lightly greased 11x7" baking dish. Spread half of chicken mixture over noodles. Repeat procedure with remaining noodles and chicken mixture. Sprinkle with Parmesan cheese. Melt butter in a skillet over medium heat; add pecans and cook 3 minutes. Sprinkle nuts over top of casserole. Cover and bake at 350°F for 55-60 minutes or until hot and bubbly. Let stand 15 minutes before cutting and serving.
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