Prep 15 mins
Cook 1 hr
This is in this month's Redbook and is a Tricia Yearwood recipe. It looked so good. Putting it here for safekeeping. NOTE. i have made this twice since posting and love it!
- 1 (10 ounce) package frozen spinach, thawed and drained
- 2 cups cooked chicken, shredded
- 2 cups cheddar cheese, grated
- 1⁄3 cup onion, chopped
- 1 tablespoon cornstarch
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 tablespoon soy sauce
- 1 (10 ounce) can cream of mushroom soup
- 1 cup sour cream
- 1 (4 1/2 ounce) jar sliced mushrooms, drained
- 1⁄3 cup mayonnaise
- 6 lasagna noodles, cooked
- 1 cup parmesan cheese, grated
- 1 cup pecans, chopped
- Preheat oven to 350°F.
- In a large bowl, combine spinach, chicken, cheddar cheese, onion, cornstarch, salt, pepper, soy sauce, soup, sour cream, mushrooms and mayonnaise.
- Put a layer of noodles in the bottom of a greased (9x13x2 inch) lasagna pan.
- Spread half of the spinach mixture over noodles.
- Place another layer of noodles on top and cover with remaining spinach mixture.
- Sprinkle parmesan cheese, then pecans on top.
- Bake for 1 hour.
Love this recipe. Don't always have the exact ingredients. This time I didn't have mushrooms, but added sliced water chestnuts and marinated artichoke hearts (sliced very thinly). I also used 1/3 greek yogurt, no mayo. I probably used 3 cups of chicken. Added some chicken stock to keep it moist. Instead of pecans, I had a few chopped almonds on hand. It was a big hit as always.
This is really good. Only thing - the original recipe from Trisha Yearwood's cookbook indicates to cook the noodles. I would suggest that you do this step.<br/>Thanks for posting.
Made this for dinner tonight! Wonderful!!!! The only thing I did differently was to use fresh mushrooms & spinach. I sauteed them with the onions to bring out their full flavor. I also added a dash of rosemary to the water that I boiled the chicken in. Thanks for a yummy & easy recipe!