Ingredients for Best Creamy Chicken Lasagna
- 2 2/3 cups shredded mozzarella cheese
- 1 large egg
- 15 ounces ricotta cheese
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 12 lasagna noodles
- 1/2 cup milk
- 4 cups cooked and shredded chicken
- 1/4 teaspoon nutmeg
- Red Pepper
- 10 ounces fresh spinach (chopped)
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
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How to Make Best Creamy Chicken Lasagna
- Preheat oven to 350°F (175°C).
- Reserve 2/3 cup of shredded mozzarella cheese for topping.
- In a medium bowl, combine 1 (10.75 ounce) can condensed cream of mushroom soup, 1/2 cup milk, 1/4 teaspoon nutmeg, and salt and pepper to taste. Set aside.
- In a separate bowl, combine 10 ounces fresh spinach (chopped), 1 large egg, and 15 ounces ricotta cheese. Mix well.
- Spread half of the cream of mushroom soup mixture in the bottom of a greased 9x13 inch baking dish.
- Arrange 4 lasagna noodles over the soup mixture.
- Top with 1/3 of the remaining soup mixture, half of the spinach mixture, half of the remaining mozzarella cheese (about 1 cup), and 2 cups cooked and shredded chicken.
- Repeat layers: noodles, 1/3 of soup mixture, remaining spinach mixture, remaining mozzarella cheese, and remaining chicken.
- Top with remaining lasagna noodles, remaining soup mixture, the reserved 2/3 cup mozzarella cheese, and 1/2 cup grated Parmesan cheese.
- Bake for 40 minutes, or until bubbly and golden brown.
- Let stand for 15 minutes before serving to allow the lasagna to set.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
3g
Fat
22g
Carbs
7g
