Chicken Lasagna Florentine
- 8 oz. pkg. no-boil lasagna noodles
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 c. Parmesan cheese or that new Asiago 3 cheese
- 8 oz. carton sour cream
- 1 tsp. garlic powder
- 10 oz. pkg. frozen chopped spinach, thawed and squeezed dry or fresh baby spinach works, take stems off first
- 2 to 3 c. cooked chicken
- 8 oz. sliced mushrooms (fresh is better)
- 3/4 c. white wine
- 3 to 4 c. grated cheese (Cheddar and Monterey Jack)
- Blend soups, Parmesan cheese, sour cream, wine, garlic, chicken, mushrooms and spinach. Make 3 or 4 layers; cover and bake at 350u0b0 for at least an hour. Let stand 15 to 20 minutes before serving.
noboil lasagna noodles, cream of mushroom soup, cream of chicken soup, parmesan cheese, sour cream, garlic powder, spinach, chicken, mushrooms, white wine, grated cheese
Taken from www.cookbooks.com/Recipe-Details.aspx?id=70278 (may not work)