Chicken Lasagna Florentine
This unique take on lasagna is incredibly easy and delicious. And since it comes from Southern Living originally, you know it has a southern twist — pecans. When I saw the recipe for the first time I was skeptical, but the pecans absolutely make this dish. I hope you enjoy it — do email me and let me know!
Ingredients
6 Lasagna Noodles — dried
10 ounces Frozen Spinach — thawed
2 cups cooked chicken — chopped
8 ounces shredded cheddar cheese
1/3 cup onion — finely chopped
1/4 teaspoon nutmeg
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon soy sauce
1 can Cream of Mushroom soup
8 ounces sour cream
4 1/2 ounces canned mushrooms — drained (I prefer fresh, just sauté lightly before adding in)
1/3 cup mayonnaise
4 ounces Parmesan cheese — freshly grated
Topping:
1 tablespoon Butter
2/3 cup of pecans — chopped
Directions
Melt butter in small skillet over medium heat, add pecans and cook 3 minutes.
Preheat oven to 350° degrees.
Cook noodles according to package directions, drain and set aside. (I tried using no cook noodles, and that was a mistake. They soak up all the juice. So do boil your noodles)
Drain spinach well.
Combine spinach, 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 topping.
Cover and bake for 55 to 60 minutes or until hot and bubbly. Let stand 10 minutes before cutting.