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Chicken Portobello Lasagna
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Description
Creamy, cheesy and very yummy. You could also reduce the fat in this, but I don’t know why you’d want to 
Ingredients
- 10 ounces, weight Package Frozen Spinach, Thawed
- 1 Tablespoon Butter
- 3 whole Chicken Breasts, Cubed
- 8 ounces, weight Sliced Baby Portobello Mushrooms
- 1 can (10 3/4 Oz) Can Cream Of Mushroom Soup
- 8 ounces, weight Sour Cream
- ¼ teaspoons Salt
- ½ teaspoons Pepper
- ½ cups Milk
- 8 ounces, weight Cheddar Cheese, Shredded
- 1 package No Boil Lasagna (will Not Use All Of The Noodles)
- 3 Tablespoons Grated Parmesan Cheese
Preparation
1. Preheat oven to 350°. Drain spinach well, pressing between paper towels.
2. Melt butter in a large Dutch oven over medium-high heat; add chicken and mushrooms, and sauté 10 minutes or until chicken is done and mushrooms are tender.
Remove from heat. Stir in spinach, soup, sour cream, salt and pepper and milk; fold in cheese.
3. Spoon one-fourth of chicken mixture in a lightly greased 8- x 8-inch baking dish. Arrange noodles on top of mixture.(I’ve made this in a 9×13) Repeat layers twice; top with remaining chicken mixture. Sprinkle with Parmesan cheese.
4. Bake, covered, at 350° for 45 minutes; uncover and bake 15 minutes or until bubbly. Let stand 10 minutes before serving.
Note: To make ahead, prepare recipe as directed through Step 2. Cover and chill at least 8 hours or up to 24 hours. Let stand at room temperature 30 minutes; proceed with recipe as directed.
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3 Comments
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crsstle on 2.5.2010
Um, I meant that it had to cook for an hour COVERED, then the 15 minutes uncovered.
crsstle on 2.5.2010
This was awesome. My thoughts for next time: I need to shred the chicken more, or cut smaller pieces. More mushrooms (I’m addicted, and I think that’s always the answer). Also, I was a dork and forgot to read that you shouldn’t FINISH with noodles…they took longer to cook. Actually, I had to follow the baking directions on the noodles, because the whole thing had to cook for about an hour.
All said and done, it was lovely and delicious, and I’ll definitely make it again. Thanks!
TheFlaaFive on 8.14.2009
This sounds delicious.