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Chicken Florentine Lasagna

  • 85minutes

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Source: www.kitchendaily.comReport recipe

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Nutrition Info . . .

NutrientsProteins
VitaminsA, B1, B2, B3, B9, B12, H, E
MineralsFluorine, Chromium, Manganese, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 can (10 3/4 ounces each ) Campbell's® Condensed Cream of Chicken with Herbs Soup

  2. 2 cup milk

  3. 1 egg

  4. 1 container (15 ounces) ricotta cheese

  5. 6 uncooked lasagna noodle

  6. 1 package (about 10 ounces) frozen chopped spinach , thawed and well drained

  7. 2 cup cubed cooked chicken or turkey

  8. 2 cup shredded Cheddar cheese (about 8 ounces)

Instructions Jump to Ingredients ↑

  1. Stir the soup and milk in a small bowl until smooth. Stir the egg and ricotta in a medium bowl.

  2. Spread 1 cup soup mixture in a 3-quart shallow baking dish. Top with 3 uncooked lasagna noodles, ricotta mixture, spinach, chicken, 1 cup Cheddar cheese and 1 cup soup mixture. Top with remaining uncooked lasagna noodles and remaining soup mixture. Cover the baking dish.

  3. Bake at 375°F. for 1 hour or until the lasagna is hot. Uncover the baking dish. Top with the remaining Cheddar cheese. Let stand for 10 minutes.

  4. Tip : To thaw the spinach, microwave on HIGH for 3 minutes, breaking the spinach apart with a fork halfway through heating.

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