Chicken Spinach Lasagna Casserole

Submitted by MARIA MAC

"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!"

 

• Ready In: 1hr 15mins
• Ingredients: 15
• Serves: 8-12

ingredients

• 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

directions

1. Preheat oven to 350°F.
2. In a large bowl, combine spinach, chicken, cheddar cheese, onion, cornstarch, salt, pepper, soy sauce, soup, sour cream, mushrooms and mayonnaise.
3. Put a layer of noodles in the bottom of a greased (9x13x2 inch) lasagna pan.
4. Spread half of the spinach mixture over noodles.
5. Place another layer of noodles on top and cover with remaining spinach mixture.
6. Sprinkle parmesan cheese, then pecans on top.
7. Bake for 1 hour.

Reviews

[Candace Michelle 2]

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!

 

[Melissa and her Pan]

Since the recipe specifies cooked chicken but not cooked lasagna noodles, I decided to try it as written and not cook my noodles. I should have pre-cooked the noodles!!! We ate it anyway, just scraping it off the lasagna noodles. The filling is very rich, even with my lower-fat substitutions: I used 98% fat free soup, 2% cheddar cheese, fat free Tillamook sour cream and reduced-fat Kraft olive oil mayo. Subbed fresh mushrooms for canned. I can't decide if i will try this again or not. I don't usually eat heavy foods like this.

 

[Kdasilva]

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.

 

[Alice Robertson Cla]

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.

 

[KarenT]

DH made this for my ladies Bible Study group. He used an 8 oz can of mushrooms 'cause that's what we had. Everyone loved it & had seconds.