This recipe is adapted from my new “Southern Cooking Living” cookbook that I just got for Christmas! I have loved browsing through it, and am excited to try more.
2 cups chopped cooked chicken
1 (10 3/4) oz can cream of mushroom soup (I used cream of chicken)
1 (10 oz) package frozen chopped spinach, thawed and well drained
2 cups shredded cheddar cheese
1/4 tsp peppar
1 (8 oz) container sour cream
1 (14.5 oz) can diced tomatoes, drained
6 lasagna noodles, cooked and drained
1 cup grated parmesan cheese
Stir together first 7 ingredients. Arrange 3 noodles in a lightly greased 11 x 7 inch baking dish; top with half of the chicken mixture. Repeat layers with remaining noodles and chicken mixture. Sprinkle with parmesan cheese. Bake covered at 350 for 45 minutes. Uncover and bake for about 15 more minutes or until bubbly. Let lasagna stand about 15 minutes before serving.
I tried a short cut by using the oven ready noodles. I would really suggest (and will do myself if I make this in the future again) using regular boiled noodles. The top layer didn’t get soft enough.