This is another meal that Traci made me when we first started dating. I was hooked on her, and on this chicken lasagna. Elegant and delicious. Always treat for our guests.
- 6 oven-ready lasagna noodles
- 10 oz. package frozen spinach, thawed
- 2 cups cooked chicken, shredded (about 3 breasts)
- 1/3 cups white onion, chopped
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 teaspoons black pepper
- 1 tablespoon soy sauce
- 2 cups cheddar cheese, shredded
- 15 oz. can Cream of Mushroom soup
- 1 cup sour cream or Greek Yogurt
- 1/3 cup mayonnaise
- 3/4 cup fresh Parmesan cheese, grated
- 2 tablespoons butter, melted (topping)
- 1 cup pecans, finely chopped (topping)
Preheat oven to 350F.
Mix shredded chicken, spinach, onions, nutmeg, salt & pepper, soy sauce, cheddar cheese, soup and mayonnaise in a large bowl.
Layer 1/2 chicken mixture in a greased 9×13 casserole dish. Add 3 lasagna noodles on top. Repeat with remaining chicken and noodles. Sprinkle Parmesan cheese on top of last layer of noodles.
Mix butter and pecans together in a small bowl, and sprinkle on top of casserole dish.
Bake in oven at 350F for 1 hour or until bubbly.
Prep time: 1 hour 15 min.
Cook time: 1 hour.
Serves: 8.
Notes
Source: Traci Tabyanan.
