Campbell's Chicken Florentine Lasagna
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 2 (609.51 g) can campbell's condensed cream of chicken with herbs soup
- 473.18 ml milk
- 1 egg
- 425.24 g container ricotta cheese
- 6 uncooked lasagna noodles
- 283.49 g package frozen chopped spinach, thawed and well drained
- 473.18 ml cubed cooked chicken or 473.18 ml turkey
- 473.18 ml shredded cheddar cheese (about 8 ounces)
directions
- Stir the soup and milk in a small bowl until smooth. Stir the egg and ricotta in a medium bowl.
- Spread 1 cup soup mixture in a 3-quart shallow baking dish. Top with 3 uncooked lasagna noodles, ricotta mixture, spinach, chicken, 1 cup Cheddar cheese and 1 cup soup mixture. Top with remaining uncooked lasagna noodles and remaining soup mixture. Cover the baking dish.
- Bake at 375°F for 1 hour or until the lasagna is hot. Uncover the baking dish. Top with the remaining Cheddar cheese. Let stand for 10 minutes.
- Tip: To thaw the spinach, microwave on HIGH for 3 minutes, breaking the spinach apart with a fork halfway through heating.
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