Easy Chicken Lasagna Recipe
What You Need: Knife, colander, 8 x 8 inch lasagna pan, wooden spoon
Preparation Time: 30 minutes
Cook Time: 1 hour
Ingredients:
| 1 (10-oz.) package frozen chopped spinach, thawed |
1 tablespoon butter |
| 3 Boneless, Skinless Chicken Breasts, diced (chicken |
breasts have a tendency to get a little dry so I used about 4 or 5 chicken thighs) |
| 1 (8-oz.) package sliced fresh baby portobello mushrooms (what ever kind of mushroom you have on hand will do just fine) |
1 (10 3/4-oz.) can cream of mushroom soup |
| 1 (8-oz.) container reduced-fat sour cream |
1/2 teaspoon pepper |
| 1/4 teaspoon salt |
(garlic powder to taste) |
| 8-oz. sharp Cheddar cheese, shredded (I used 4 oz cheddar |
4 oz mozzarella) |
| 6 no-boil lasagna noodles |
3 tablespoons grated Parmesan cheese |
Directions:
- Preheat oven to 350. Drain spinach well, pressing between paper towels.
- Melt butter in a large Dutch oven over medium-high heat; add chicken and mushrooms, and saute 10 minutes or until chicken is done and mushrooms are tender. Remove from heat. Stir in spinach, soup, and next 3 ingredients; fold in cheese.
- Spoon one-fourth of chicken mixture in a lightly greased 8- x 8-inch baking dish. Arrange 2 noodles on top of mixture. Repeat layers twice; top with remaining chicken mixture. Sprinkle with Parmesan cheese.
- Bake, covered, at 350 for 45 minutes; uncover and bake 15 minutes or until bubbly. Let stand 10 minutes before serving.
Makes 6 servings. | 
