Chicken Lasagna Florentine

 "The Ultimate Southern Living Cookbook" raves about this lasagna recipe.  At first it looked like a lot of ingredients and fuss, and then I realized that most of the ingredients are simply combined for the filling, and it’s easier than regular lasagna.  Since we like both chicken and spinach, I decided to try it. 

That said, it made me feel like Paula Deen…it’s very caloric and rich. 

We cut it into 8 instead of 6 servings, and didn’t cook the pecans in the butter.  I used an equal amount of fresh spinach, simply wilted, just because I had it on hand.   I served it with some of Myrna’s pickled carrots to cut the richness – perfect.             

Chicken Lasagna Florentine

  6         Each  Lasagna Noodle -- dried

  10       Ounces  Frozen Spinach -- thawed

  2         Cups  Cooked Chicken -- chopped

  8         Ounces  Cheddar Cheese -- shredded

     1/3  Cup  Onion -- finely chopped

     1/4   Teaspoon  Nutmeg

  1         Tablespoon  Cornstarch

     1/2   Teaspoon  Salt

     1/4   Teaspoon  Pepper

  1         Tablespoon  Soy Sauce

  1         Can  Cream of Mushroom Soup -- undiluted

  8         Ounces  Sour Cream

  4 1/2  Ounces  Canned Mushrooms -- drained

     1/3   Cup  Mayonnaise

  4          Ounces  Parmesan Cheese -- freshly grated

                        Topping

  1         Tablespoon  Butter

     2/3   Cup  Pecans -- chopped

Cook noodles according to package directions, drain and set aside.

Drain spinach well (I wring it out with my hands).  Combine spinach, chicken and next 11 ingredients in a large bowl, stir well.

Arrange 3 noodles in a greased 11 x 7" baking dish.  Spread half of chicken mixture over noodles.  Repeat with remaining noodles and chicken mixture.  Sprinkle with Parmesan cheese and topping.

Cover and bake at 350° for 55 to 60 minutes or until hot and bubbly.  Let stand 15 minutes before cutting.

Topping:  Melt butter in small skillet over medium heat, add pecans and cook 3 minutes.  Cool completely.

6-8 Servings