Chicken Spinach Lasagna Recipe

Chicken Spinach Lasagna Recipe | Trisha Yearwood

Difficulty Level: Easy | Servings: 12 | Total Time: 1 hour 50 minutes (includes resting time) | Prep Time: 35 minutes

Nutrition Facts Per Serving (1 of 12)

Calories 363 | Total Fat 24 g | Saturated Fat 8 g | Carbohydrates 21 g | Dietary Fiber 2 g | Sugars 2 g | Protein 17 g | Cholesterol 50 mg | Sodium 533 mg

Ingredients

• One 10-ounce package of frozen spinach, thawed and well-drained
• 2 boneless, skinless chicken breast halves, cooked and shredded
• 2 cups grated Cheddar cheese (about 5 ounces)
• 1 small onion, finely diced
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon soy sauce
• One 10-ounce can of cream of mushroom soup
• One 8-ounce container of sour cream
• 1/2 cup fresh mushrooms, sliced
• 1/3 cup mayonnaise
• 8 ounces no-boil lasagna noodles
• 1 cup grated Parmesan cheese
• 1 cup finely chopped pecans

Instructions

1. Preheat oven to 350F.
2. In a large mixing bowl, combine the spinach, shredded chicken, Cheddar cheese, onion, cornstarch, salt, pepper, soy sauce, cream of mushroom soup, sour cream, sliced mushrooms, and mayonnaise until well blended.
3. Lightly grease a 9x13x2-inch casserole dish and layer some of the lasagna noodles on the bottom.
4. Spread half of the spinach mixture evenly over the noodles.
5. Add another layer of noodles, then spread the remaining spinach mixture on top.
6. Sprinkle the Parmesan cheese evenly over the casserole, followed by the chopped pecans.
7. Bake for 1 hour until golden and bubbly.
8. Allow the casserole to rest for 15 minutes before cutting and serving.

Adapted from "Home Cooking with Trisha Yearwood" by Trisha Yearwood, Clarkson Potter 2010. Used with permission from Trisha Yearwood. All rights reserved.