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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Chicken Lasagna Florentine Recipe

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This recipe for Chicken Lasagna Florentine is from Sweet Tea on the Front Porch, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 lasagna noodles, uncooked
1 (10 oz.) pkg. chopped frozen spinach, thawed
2 cups cooked, chopped chicken
2 cups shredded cheddar cheese
1/3 cup finely chopped onion
1/4 to 1/2 tsp. ground nutmeg
1/2 tsp. salt
2 tsp. pepper
1 tbsp. soy sauce
1 can (10 oz.) cream of mushroom soup
1 (8 oz.) carton sour cream
1/3 cup mayonnaise (try my homemade version in misc. section of book)
3/4 cup Parmesan cheese

Butter Pecan Topping:
2 tbsp. butter
1 cup chopped pecans
Directions:
Directions:
Preheat oven to 350º. Cook the noodles according to pkg. directions, drain and set aside. Drain the spinach well (I press between paper towels). Combine the spinach, chicken, cheddar cheese, onion, nutmeg, salt and pepper, soy sauce, soups, sour cream, and mayonnaise in a large bowl; stir well to blend.
Arrange half the lasagna noodles in a lightly greased 11x7x1" baking dish. Spread half the chicken mixture over noodles. Repeat layers. Sprinkle with Parmesan cheese and Butter Pecan Topping. Bake covered, for 55 to 60 minutes, or until hot and bubbly. Let stand for 15 minutes before cutting to serve.
To prepare Butter Pecan Topping:
Melt the butter in a skillet over medium heat; add the pecans and cook for 3 minutes. Cool completely.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1.5 hours
Personal Notes:
Personal Notes:
Another recipe from my "Being Dead is No Excuse - The Official Southern Ladies Guide to Hosting the Perfect Funeral" cookbook. :-) I have it marked as a favorite.

 

 

 

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