Recipe

Chicken Portobello Lasagna Recipe

	Kytigger / All my dishes 1 year, 1 month ago Not your ordinary lasagna. Prep:15m Cook:60m Servings:6	Kytigger
	chicken portobello lasagna

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Ingredients

1 (10-oz.) package frozen chopped spinach, thawed

1 tablespoon butter

3 (6-oz.) Boneless, Skinless Chicken Breasts, diced

1 (8-oz.) package sliced fresh baby portobello mushrooms

1 (10 3/4-oz.) can reduced-fat cream of mushroom soup

1 (8-oz.) container reduced-fat sour cream

1/2 teaspoon pepper

1/4 teaspoon salt

1 (8-oz.) block 2% reduced-fat sharp Cheddar cheese, shredded

6 no-boil lasagna noodles

3 tablespoons grated Parmesan cheese

Directions

1. Preheat oven to 350°. Drain spinach well, pressing between paper towels.

2. Melt butter in a large Dutch oven over medium-high heat; add chicken and mushrooms, and sauté 10 minutes or until chicken is done and mushrooms are tender. Remove from heat. Stir in spinach, soup, and next 3 ingredients; fold in cheese.

3. Spoon one-fourth of chicken mixture in a lightly greased 8- x 8-inch baking dish. Arrange 2 noodles on top of mixture. Repeat layers twice; top with remaining chicken mixture. Sprinkle with Parmesan cheese.

4. Bake, covered, at 350° for 45 minutes; uncover and bake 15 minutes or until bubbly. Let stand 10 minutes before serving.

Note: To make ahead, prepare recipe as directed through Step 2. Cover and chill at least 8 hours or up to 24 hours. Let stand at room temperature 30 minutes; proceed with recipe as directed.

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