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Chicken Portobella Lasagna

  • 6servings

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Source: www.tastebook.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, D, E
MineralsCopper, Natrium, Chromium, Manganese, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

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

  2. 1 tablespoon butter

  3. 2-3 cloves garlic , minced

  4. 3 (6oz) Boneless, skinless chicken breasts, diced

  5. 1 (8oz) package sliced fresh mushroom s (any kind)

  6. 1 (10 3/4 oz) can reduced-fat/fat free cream of mushroom soup

  7. 1 (8oz container reduced-fat sour cream)

  8. 1 cup water

  9. 1/2 teaspoon pepper

  10. 1/4 teaspoon salt

  11. 1 (8oz) block 2% reduced-fat sharp Cheddar cheese , shredded

  12. 6 no-boil lasagna noodles

  13. 3 tablespoons grated parmesan

Instructions Jump to Ingredients ↑

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

  2. Melt butter in a large Dutch oven over medium-high heat; add chicken, mushrooms, and garlic, and saute 10 minutes or until chicken is done and mushrooms are tender. Remove from heat and stir in the spinach, soup, and next 3 ingredients; fold in the cheese, reserving some to sprinkle on top. Add ¾-1 cup of water to thin out the mixture.

  3. Spoon ¼ of chicken mixture in a lightly greased 9x13 baking dish. Arrange 3 noodles on top of mixture. Repeat layers twice; top with remaining chicken mixture. Sprinkle with reserved cheese and the parmesan cheese.

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

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