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Chicken Lasagna Recipe | |
Chicken | |
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Ingredients:
2 cups shredded mozzarella cheese, divided2 cans cream of mushroom soup 1 1/2 cups milk 1/8 teaspoon ground nutmeg Dash cayenne pepper 1 (10 ounce) package frozen chopped spinach, thawed and drained 1 egg 15 ounces ricotta cheese 2 tablespoons grated Parmesan cheese 12 lasagna noodles, cooked and drained 2 cups diced cooked chicken or turkey 1/2 grated Parmesan cheese
Directions:
Preheat oven to 350 degrees.Reserve 2/3 cup of the mozzarella cheese; combine soup, milk,nutmeg and cayenne. Set aside. In a medium bowl, combine spinach, egg, ricotta cheese and 2 tablespoons grated Parmesan cheese; mix well. Butter or spray a 9x13-inch baking dish with PAM spray. Spread 1/2 cup of the soup mixture on bottom of pan. Arrange 4 lasagna noodles over soup mixture. Top with 1/3 of remaining soup mixture, 1/2 of spinach mixture, 1/2 half of remaining mozzarella and half of chicken. Repeat layers, ending with remaining noodles, soup mixture, reserved 2/3 cup mozzarella and 1/2 cup Parmesan cheese. Bake, uncovered for about 40 minutes or until hot and bubbling. Let stand 10-15-minutes before serving. Makes 8 servings.
There are many variations of Chicken Lasagna, but I like this rather bland version on occasion.
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