Zutaten für Chicken Spinach Mushroom Cheese Lasagna Casserole
- 10-ounce package of frozen chopped spinach
- 2 tablespoons of butter
- about 2 skinless chicken breasts (to yield 1.5 cups cooked, diced chicken)
- 1/2 cup of chopped onion
- 8 ounces of sliced mushrooms
- 10.75 ounces (about 1 1/2 cups) of cream of mushroom soup
- 4 ounces of softened cream cheese
- sour cream
- 1/4 teaspoon of black pepper
- salt
- cheddar cheese
- 6 no boil lasagna noodles
- 1/2 cup of grated Parmesan cheese
- 1/2 teaspoon of garlic powder
- 2 cups of shredded mozzarella cheese
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Zubereitung von Chicken Spinach Mushroom Cheese Lasagna Casserole
- Preheat oven to 350°F (175°C).
- Drain a 10-ounce package of frozen chopped spinach thoroughly, pressing out excess moisture with paper towels.
- Melt 2 tablespoons of butter in a large saucepan over medium-high heat.
- Add 1.5 cups of cooked, diced chicken, 8 ounces of sliced mushrooms, and 1/2 cup of chopped onion to the saucepan.
- Sauté for 10-12 minutes, or until chicken is heated through and mushrooms are tender.
- Remove from heat.
- Stir in 4 ounces of softened cream cheese, the drained spinach, 10.75 ounces (about 1 1/2 cups) of cream of mushroom soup, 1/2 teaspoon of garlic powder, 1/4 teaspoon of black pepper, and 2 cups of shredded mozzarella cheese. Gently fold in the cheese until melted and evenly distributed.
- Lightly grease an 8x8 inch baking dish.
- Spoon 1/4 of the chicken mixture into the prepared baking dish.
- Layer 2 lasagna noodles (broken in half if using a quiche dish) over the chicken mixture.
- Repeat layers twice (chicken mixture, noodles).
- Top with the remaining chicken mixture.
- Sprinkle 1/2 cup of grated Parmesan cheese over the top.
- Bake, covered, at 350°F (175°C) for 45 minutes.
- Uncover and bake for an additional 15 minutes, or until bubbly and golden brown.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
9g
Fat
85g
Carbs
3g
