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
  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

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