Chicken Portobella Lasagna

Makes 6-8 servings

Erin

This is great for a dinner party! There are never any leftovers with this and is great paired with the baby blue salad.

ingredients

1 (10oz) package frozen chopped spinach, thawed
1 tablespoon butter
2-3 cloves garlic, minced
3 (6oz) Boneless, skinless chicken breasts, diced
1 (8oz) package sliced fresh mushrooms (any kind)
1 (10 3/4 oz) can reduced-fat/fat free cream of mushroom soup
1 (8oz container reduced-fat sour cream)
1 cup water
1/2 teaspoon pepper
1/4 teaspoon salt
1 (8oz) block 2% reduced-fat sharp Cheddar cheese, shredded
6 no-boil lasagna noodles
3 tablespoons grated parmesan

directions

1
Preheat oven to 350 degrees. Drain spinach well, pressing between paper towels.
2
Melt butter in a large Dutch oven over medium-high heat; add chicken, mushrooms, and garlic, and saute 10 minutes or until chicken is done and mushrooms are tender. Remove from heat and stir in the spinach, soup, and next 3 ingredients; fold in the cheese, reserving some to sprinkle on top. Add 3/4-1 cup of water to thin out the mixture.
3
Spoon 1/4 of chicken mixture in a lightly greased 9x13 baking dish. Arrange 3 noodles on top of mixture. Repeat layers twice; top with remaining chicken mixture. Sprinkle with reserved cheese and the parmesan cheese.
4
Bake, covered, at 350 degrees for 45 minutes; uncover and bake 15 minutes or until bubbly. Let stand 10 minutes before serving.

notes

You can substitute mozzarella for the cheddar cheese. 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.

Source: Erin Martyn