Friday, August 27, 2010

Recipe of the Week: Chicken Lasagna Florentine

I made this last night and it was SO good!

Ingredients:
* 1 (10 oz.) pkg. frozen chopped spinach, thawed
* 2 cups chopped roasted chicken
* 1 (10 3/4 oz.) can cream of chicken and mushroom soup, undiluted
* 1 (10 3/4 oz.) can cream of onion soup, undiluted
* 1 (8 oz.) container sour cream
* 1 cup milk
* 1 (8 oz.) pkg. sliced fresh mushrooms, chopped
* 1/2 tsp. pepper
* 1/4 tsp. salt
* 3 1/2 cups (14 oz.) shredded colby-Jack cheese blend, divided
* 9 uncooked lasagna noodles
* 1 cup freshly shredded Parmesan cheese
* 1/2 cup chopped pecans

1. Drain spinach well, pressing between paper towels to remove excess moisture.
2. Stir together spinach, chicken, and next 7 ingredients in a large bowl; stir in 2 cups colby-Jack cheese.
3. Arrange 3 uncooked noodles in a lightly greased 5-qt slow cooker, breaking noodles as necessary to fit in slow cooker. Spread one-third of chicken mixture over noodles; sprinkle with 1/2 cup colby-Jack cheese. Repeat layers twice. Sprinkle with Parmesan cheese and pecans.
4. Cover and cook on LOW 3 1/2 to 4 hours or until noodles are done. Let stand 10 minutes before serving. Makes 6 to 8 servings.

***This was SO good. I think it's going to be a go-to recipe for us AND it looks like it would freeze easily. Now to find a regular slow-cooker lasagna recipe!***

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