Recipe

Chicken Mushroom Lasagne Recipe


Chicken Mushroom Lasagne Recipe
A soul satisfying, stick to your ribs lasagne. Prepare it ahead, what could be better?!

Pat2me

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Ingredients
  • 2 cans cream of chicken soup
  • 2 C milk
  • 1/8 t white pepper
  • 1 15 oz ricotta cheese
  • 1 pkg chopped spinach, squeezed dry
  • 1 egg
  • 1 pkg lasagna noodles
  • 1 jar ( 6 oz ) artichoke hearts, drained and coarsely chopped
  • 1 jar (4 ½ oz ) sliced mushrooms, drained
  • 2 C chopped cooked chicken
  • 2 C ( 8 oz) Monterey Jack, shredded
  • ½ C grated parmesan

Directions
  1. Combine soup,milk and pepper; stir until blended
  2. In another bowl combine ricotta, spinach and egg, blend
  3. Spoon ½ of soup mixture over bottom of greased 9 x 13 pan
  4. 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
  5. Spoon remaining soup over layers
  6. Sprinkle top with Parmesan and remaining Monterey Jack
  7. Cover and refrigerate overnite to allow noodles to absorb liquids
  8. Remove from fridge 15 minutes before baking to bring temperature up
  9. Bake in a 350 oven for 55 – 60 minutes
  10. Let stand 15 minutes before serving

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Comments


Sounds good, a nice way to get some of your veggies. Happy Pumpkin Day!


Definitely a must try.


OH WOW!!!!! This is on the menu for Sat night!!!


OMG... this sounds wonderful... Low fat and low cal right? Brahahahaha

Bookmarking now! Hey can I use frozen chokes? I have some in freezer... nuke first?


This is a keeper. will try.


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.


Oh how I love chicken lasagna, this was a great addition to the group! Thanks for sharing! ~Laura ;D


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