TabyanInn

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 a treat for our guests.

Ingredients:

• 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
• ¼ teaspoon ground nutmeg
• ½ 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
• ¾ cup fresh Parmesan cheese, grated
• 2 tablespoons butter, melted (topping)
• 1 cup pecans, finely chopped (topping)

How To Make:

Preheat oven to 350F.

Mix shredded chicken, spinach, onions, nutmeg, salt & pepper, soy sauce, cheddar cheese, soup and mayonnaise in a large bowl.

Layer ½ chicken mixture in a greased 9x13 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.

#recipes