Chicken and Spinach Lasagna
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Chicken and Spinach Lasagna
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| Servings |
| 8 |
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Ingredients
- 3 boneless, skinless chicken breasts
- 1/4tsp black pepper
- 1/2cup Parmesan cheeselow sodium
- 1/3cup onionchopped
- 8oz sour creamfat free
- 1cup 1% Milk
- 10oz frozen spinachthawed and drained
- 210.75 oz cans cream of chicken soupreduced sodium
- 16oz whole wheat pasta noodlesparboiled
- 1cup shredded mozzarella cheesefat free
Instructions
- Preheat oven to 350 degrees Fahrenheit; spray a 9×13 inch baking pan with cooking spray.
- Poach chicken breasts in water until done. Drain and cut into bite size pieces and place in a large mixing bowl.
- Add parmesan cheese, onion, sour cream, milk, spinach, pepper and cream of chicken soup to the chicken and mix well.
- Place 3 parboiled noodles in bottom of the pan. Spoon 1/3 of the chicken mixture on top. Sprinkle with 1/3 of mozzarella cheese. Repeat layers.
- Bake for 30 to 45 minutes or until mixture begins to bubble. Let rest 10 minutes before cutting.
Recipe Notes
