This Chicken Lasagna Is Just Heavenly

When I know I am going to be short on time one afternoon through the week and I want to make this, I will prepare it ahead of time, cover it in foil, and set it in the fridge the night before. Then, the next day, I let it warm up to room temperature and then pop it in the oven. It’s such a huge time-saver. There are never any complaints from my dining room when this is on the table either! Check out what they are saying about this recipe over at My Recipes:

“This was a great recipe! Will make over and over!”

Every time I get done eating this I can’t wait to make it again. I could eat it every week!

 

Ingredients

1 tablespoon Land O’ Lakes butter or margarine

1/2 large onion

1 (10 1/2-ounce) can reduced-fat Campbell’s cream of chicken soup, undiluted

1 (10-ounce) container refrigerated reduced-fat Alfredo sauce

1 (7-ounce) jar diced pimiento, undrained

1 (6-ounce) jar sliced mushrooms, drained

1/3 cup dry white wine

1/2 teaspoon dried basil

1 (10-ounce) package frozen chopped spinach, thawed

1 cup cottage cheese

1 cup ricotta cheese

1/2 cup grated Kraft Parmesan cheese

1 large egg, lightly beaten

9 lasagna noodles, cooked

2 1/2 cups chopped cooked chicken

3 cups (12 ounces) shredded sharp Cheddar cheese, divided

 

 

Instructions

Melt butter in a skillet over medium-high heat. Add onion, and sauté 5 minutes or until tender. Stir in soup and next 5 ingredients. Reserve 1 cup sauce.

 

Drain spinach well, pressing between layers of paper towels.

 

Stir together spinach, cottage cheese, and next 3 ingredients.

 

Place 3 lasagna noodles in a lightly greased 13- x 9-inch baking dish. Layer with half each of sauce, spinach mixture, and chicken. Sprinkle with 1 cup Cheddar cheese. Repeat procedure. Top with remaining 3 noodles and reserved 1 cup sauce. Cover and chill up to 1 day ahead.

 

Bake at 350° for 45 minutes. Sprinkle with remaining 1 cup Cheddar cheese, and bake 5 more minutes or until cheese is melted. Let stand 10 minutes before serving.

 

 

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Quick Tip: Use no boil lasagna noodles to speed up the process.

Thanks again to My Recipes for this scrumptious dish.

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