Chicken and Spinach Lasagna

This is a great alternative to the red sauce lasagna. Even the people that don't like spinach have enjoyed this recipe. I use more Mozzarella cheese then called for. Prep time is estimated.

• Ready In: 55 mins
• Serves: 8-10

Ingredients

• 4  medium chicken breasts
• 1  medium onion, finely chopped
• 8  ounces  sliced mushrooms
• 1  head garlic, crushed
• 1 (10 1/2ounce) can  cream of chicken soup
• 1 (10 1/2ounce)  soup can filled with milk
• 9  lasagna noodles, boiled
• 1⁄2 cup mozzarella cheese
• 1  pinch basil
• 2  teaspoons  Tony Chachere's Seasoning
• 1 (16 ounce) bag spinach
• 16  ounces ricotta cheese
• 1 (16 ounce) jar alfredo sauce

Directions

1. Saute garlic and onion in a large skillet.
2. Add chicken.
3. Heat spinach in microwave for 5 minutes and drain well.
4. Once chicken is cooked, add spinach, cream of chicken, can of milk, and sesonings.
5. Mix well.
6. Add the ricotta cheese and 1/2 the cheese.
7. Stir over medium heat until melted.
8. Layer 9x13 with 3 noodles then sauce alternately.
9. Cover with the alfredo sauce and the other half of Mozzarella cheese.
10. Bake covered at 325 for 35 minutes or until bubbly.