Chicken Lasagne
May 11th, 2008 by Chicken Recipe
Ingredients:
1 tbsp. butter or margarine,
1/2 large onion,
1 can undiluted reduced fat cream of chicken soup,
1 container refrigerated reduced fat alfredo sauce,
1 jar diced pimiento undrained,
1 jar sliced mushrooms drained,
1/3 cup dry white wine,
1/2 tsp. dried basil,
1 package frozen chopped spinach thawed,
1 cup cottage cheese,
1 cup ricotta cheese,
1/2 cup grated parmesan cheese,
1 large egg lightly beaten,
9 lasagna noodles cooked,
2 1/2 cup chopped cooked chicken,
3 cups shredded sharp Cheddar cheese divided
Instructions:
1. Melt butter in a skillet over medium-high heat.
2. Add onion, and sauté 5 minutes or until tender.
3. Stir in soup and next 5 ingredients.
4. Reserve 1 cup sauce.
5. Drain spinach well, pressing between layers of paper towels.
6. Stir together spinach, cottage cheese, and next 3 ingredients.
7. Place 3 lasagna noodles in a lightly greased 13 x 9 inch baking dish.
8. Layer with half each of sauce, spinach mixture, and chicken.
9. Sprinkle with 1 cup Cheddar cheese. Repeat procedure.
10. Top with remaining 3 noodles and reserved 1 cup sauce. Cover and chill up to 1 day ahead.
11. Bake at 350°F. for 45 minutes.
12. Sprinkle with remaining 1 cup Cheddar cheese, and bake 5 more minutes or until cheese is melted. 13. Let stand 10 minutes before serving. (Serves 8-10 people)