Chicken Mushroom Lasagne
From pat2me 16 years ago
- 60 minutes to make
- Serves 12
A soul satisfying, stick to your ribs lasagne. Prepare it ahead, what could be better?!
Ingredients
- 2 cans cream of chicken soup shopping list
- 2 C milk shopping list
- 1/8 t white pepper shopping list
- 1 15 oz ricotta cheese shopping list
- 1 pkg chopped spinach, squeezed dry shopping list
- 1 egg shopping list
- 1 pkg lasagna noodles shopping list
- 1 jar ( 6 oz ) artichoke hearts, drained and coarsely chopped shopping list
- 1 jar (4 ½ oz ) sliced mushrooms, drained shopping list
- 2 C chopped cooked chicken shopping list
- 2 C ( 8 oz) Monterey Jack, shredded shopping list
- ½ C grated parmesan shopping list
How to make it
- Combine soup,milk and pepper; stir until blended
- In another bowl combine ricotta, spinach and egg, blend
- Spoon ½ of soup mixture over bottom of greased 9 x 13 pan
- Layer ½ of uncooked lasagna over soup then ½ of artichokes,1/2 of mushrooms, 1 C chicken, ¾ C Monterey Jack and ½ of spinach mixture
- Spoon remaining soup over layers
- Sprinkle top with Parmesan and remaining Monterey Jack
- Cover and refrigerate overnite to allow noodles to absorb liquids
- Remove from fridge 15 minutes before baking to bring temperature up
- Bake in a 350 oven for 55 – 60 minutes
- Let stand 15 minutes before serving
The Rating
Reviewed by 4 people-
OH WOW!!!!! This is on the menu for Sat night!!!
sparow64
in Sweetwater loved it
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Okay, this is the version of lasagne I'm making for the Archbishop and his wife on Saturday night. Definitely one they will love. Thank you.
notyourmomma
in South St. Petersburg loved it
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Oh how I love chicken lasagna, this was a great addition to the group! Thanks for sharing! ~Laura ;D
laurakaay
in Oroville loved it
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