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Chicken Lasagna


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Member since 2007

Serves 8 to 10 | Prep Time | Cook Time 45

Ingredients

1 (10 1/2-ounce) can reduced-fat cream of chicken soup, undiluted
1 (10-ounce) container refrigerated reduced-fat Alfredo sauce
1 (7-ounce) jar diced pimiento, undrained
1 (6-ounce) jar sliced mushrooms, drained
1 (10-ounce) package frozen chopped spinach, thawed
3 cups (12 ounces) shredded sharp Cheddar cheese, divided
1 tablespoon butter or margarine
1/2 large onion
1/3 cup dry white wine
1/2 teaspoon dried basil
1 cup cottage cheese
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 large egg, lightly beaten
9 lasagna noodles, cooked
2 1/2 cups chopped cooked chicken


1 (10 1/2-ounce) can reduced-fat cream of chicken soup, undiluted


1 (10-ounce) container refrigerated reduced-fat Alfredo sauce


1 (7-ounce) jar diced pimiento, undrained


1 (6-ounce) jar sliced mushrooms, drained


1 (10-ounce) package frozen chopped spinach, thawed


3 cups (12 ounces) shredded sharp Cheddar cheese, divided


1 tablespoon butter or margarine 1/2 large onion


1/3 cup dry white wine 1/2 teaspoon dried basil


1 cup cottage cheese 1 cup ricotta cheese


1/2 cup grated Parmesan cheese 1 large egg, lightly beaten


9 lasagna noodles, cooked 2 1/2 cups chopped cooked chicken


Melt butter in a skillet over medium-high heat. Add onion and sauté 5 minutes or until tender. Stir in soup and next 5 ingredients. Reserve 1 cup sauce. Drain spinach well, pressing between layers of paper towels. Stir together spinach, cottage cheese, ricotta, parmesan cheese and egg. Place 3 lasagna noodles in a lightly greased 13- x 9-inch baking dish. Layer with half each of sauce, spinach mixture, and chicken. Sprinkle with 1 cup Cheddar cheese. Repeat procedure. Top with remaining 3 noodles and reserved 1 cup sauce. Cover and chill up to 1 day ahead.


Bake at 350° for 45 minutes. Sprinkle with remaining 1 cup Cheddar cheese, and bake 5 more minutes or until cheese is melted. Let stand 10 minutes before serving. Makes 8 to 10 servings


Pairs Well With


Notes

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