Chicken Spinach Mushroom Cheese Lasagna Casserole Recipe

Name: Chicken Spinach Mushroom Cheese Lasagna Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 1 or more
Ingredients: 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

Indulge in this creamy, cheesy Chicken Spinach Mushroom Lasagna Casserole! This comforting dish features tender chicken, sautéed mushrooms, fresh spinach, and layers of rich cheese, all baked to bubbly perfection. Easily adaptable for a casual weeknight meal or a more elegant presentation in a deep quiche dish. Get ready for a flavor explosion in every bite!

Prep Time 20 mins

Cook Time 30 mins

Calories 449.6 kcal

Protein 73g

Rating 4.5 (2 Reviews)

Chicken Spinach Mushroom Cheese Lasagna Casserole

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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.