Chicken Lasagna Florentine

By á-1003

Ingredients

• Butter Pecan Topping:
• 6 - 8 lasagna noodles, uncooked
• 1 - 10 oz. package frozen chopped spinach, thawed
• 2 cups chopped, cooked chicken
• 2 cups (8 oz.) shreeded cheddar cheese
• 1/2 cup finely chopped onion
• 1/4 - 1/2 tsp. freshly ground nutmeg
• 1 Tbsp. cornstarch
• 1/4 tsp. pepper
• 1/2 tsp. salt
• 1 Tbsp. soy sauce
• 1 (10 3/4 oz.) can cream of mushroom soup, undiluted
• 1 (8oz.) carton sour cream
• 1 (4.5 oz.) sliced mushrooms, drained
• 1/3 cup mayonnaise
• 1 cup (8 oz.) freshlly grated Parmesan cheese
• 2 Tbsp. butter or margarine
• 1 cup chopped pecans.

Preparation

Step 1

Cook noodles according to package directions, set aside.
Drain spinach well, pressing between layers of paper towels
Combine spinach, chicken and next 11 ingredients in a large bowl. Stir well to blend.
Arrange 2 noodles in a lightly greased 11x7x1/2 " (?)baking dish. Spred 1/2 chicken mixture over noodles
Repeat procedure with remaining noodles and chicken mixture. Sprinkle with Parmesan & butter pecan topping.

Butter Pecan Topping:
Melt butter in skillet over medium heat, add pecans and cook for 3 minutes. Cool completely. Sprinkle on top of Parmesan cheese.

Bake 350 for 55-60 minutes