Campbell's Chicken Florentine Lasagna

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READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    (10 3/4 ounce) cans campbell's condensed cream of chicken with herbs soup
  • 2
    cups milk
  • 1
  • 1
    (15 ounce) container ricotta cheese
  • 6
    uncooked lasagna noodles
  • 1
    (10 ounce) package frozen chopped spinach, thawed and well drained
  • 2
    cups cubed cooked chicken or 2 cups turkey
  • 2
    cups shredded cheddar cheese (about 8 ounces)
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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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