CHICKEN FLORENTINE LASAGNA

Ingredients

• 6 lasagna noodles, uncooked
• 1 (10-12 ounce) package frozen, chopped spinach, thawed and pressed dry between paper towels.
• Sometimes I add more spinach.
• 2 cups cooked, chopped chicken. ( I use a rotisserie chicken)
• 2 cups shredded sharp cheddar cheese
• 1/3 cup finely diced onion
• 1/4 teaspoon ground nutmeg
• 1 tablespoon cornstarch or flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon low sodium soy sauce
• 1 can cream of mushroom soup
• 1 (8 ounce) carton sour cream
• 1 (8 ounce) can sliced mushrooms
• 1/3 cup mayonnaise
• 1 cup freshly grated parmesan cheese

For the Topping

• 4 tablespoons butter
• 1 cup chopped pecans

Instructions

1. Cook noodles according to package directions. Drain and set aside.
2. Drain thawed spinach and squeeze out as much water as possible, using paper towels.
3. Combine spinach, chicken and next 11 ingredients in a large bowl. Stir well.
4. Arrange 2 noodles in a lightly greased large rectangular baking dish.
5. Spread 1/3  of chicken mixture over noodles.
6. Layer 2 noodles on top and spread with 1/3 chicken mixture.
7. Repeat with last 2 noodles and chicken mixture.
8. Sprinkle with parmesan cheese and Butter- Pecan topping.

For the Topping

1. Melt butter in a skillet over medium heat.
2. Add pecans and cook for 3 minutes.
3. Cool completely.
4. Sprinkle on casserole over parmesan cheese.
5. Bake, covered, at 350 degrees for 55-60 minutes or until hot and bubbly
6. Let stand 15 minutes before cutting.

Notes

This is delicious and a crowd pleaser. It is wonderful as a tailgating main course. To keep warm at a tailgate, cut and wrap in foil. Transport with a Pyrex microwaveable Hot Pack in a Pyrex Portable Container.

By KathyMillerTime