Chicken and Spinach Lasagna |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 10 |
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This is a great alternative to the red sauce lasagna. Even the people that don't like spinach have enjoyed this recipe. I use more Mozzarella cheese then called for. Prep time is estimated. Ingredients:
4 medium chicken breasts |
1 medium onion, finely chopped |
8 ounces sliced mushrooms |
1 head garlic, crushed |
1 (10 1/2 ounce) can cream of chicken soup |
1 (10 1/2 ounce) soup can filled with milk |
9 lasagna noodles, boiled |
1/2 cup mozzarella cheese |
1 pinch basil |
2 teaspoons tony chachere's seasoning |
1 (16 ounce) bag spinach |
16 ounces ricotta cheese |
1 (16 ounce) jar alfredo sauce |
Directions:
1. Saute garlic and onion in a large skillet.
2. Add chicken.
3. Heat spinach in microwave for 5 minutes and drain well.
4. Once chicken is cooked, add spinach, cream of chicken, can of milk, and sesonings.
5. Mix well.
6. Add the ricotta cheese and 1/2 the cheese.
7. Stir over medium heat until melted.
8. Layer 9x13 with 3 noodles then sauce alternately.
9. Cover with the alfredo sauce and the other half of Mozzarella cheese.
10. Bake covered at 325 for 35 minutes or until bubbly.
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