Chicken Lasagna Florentine

Tyler’s dad made this dish a couple of months ago and we loved it, so when I was over there last week I copied down the recipe, then tweaked it a bit.  Tyler’s dad made his own cream of mushroom soup instead of using the canned stuff, which was awesome.  I think next time we make this we will add more spinach and mushrooms.  This is a very rich but very delicious lasagna, the pecans are a great addition!

Chicken Lasagna Florentine (adapted from Southern Living)

Ingredients:

• 2  cups  chopped cooked chicken (I used a rotisserie chicken from the store)
• 1  (10 3/4-ounce) can cream of mushroom soup, undiluted
• 1  (10-ounce) package frozen chopped spinach, thawed and well-drained (I wilted some fresh spinach instead)
• 2  cups  (8 ounces) shredded Cheddar cheese
• 1  (6-ounce) jar sliced mushrooms, drained (I used 4 oz fresh sliced and sautéed mushrooms)
• 1/4  teaspoon  pepper
• 1/4 teaspoon salt
• 1 T soy sauce
• 1/2 teaspoon ground nutmeg
• 1 T cornstarch
• 8oz  light sour cream
• 1/2 cup mayo
• 9  lasagna noodles, cooked and drained
• 1  cup  grated Parmesan cheese

Topping:

• 1 cup chopped pecans
• 2 T butter

Preparation:

1.  Preheat oven to 350 degrees.

2.  Combine first 12 ingredients (through mayo) in a large bowl, stir until well combined. 

3.  Spray a 13×9 dish with non-stick cooking spray.  Assemble lasagna in this order: 3 noodles on bottom of dish, half of filling, 3 more noodles, remainder of filling, final 3 noodles on top.  Then cover with the parmesan cheese. 

4.  Melt butter in a pan and cook the pecans for approximately 3 minutes. 

5.  Sprinkle pecans on top of lasagna and cover dish with foil.

6.  Bake dish for 45 minutes covered, then 10-15 more minutes uncovered.  Remove from oven and let stand for approximately 15 minutes before serving.

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