THE BEST CHICKEN LASAGNA

The Best Chicken Lasagna image

Provided by Kathie Carr

Categories Pasta

Time 1h5m

Number Of Ingredients 16

2 Tbsp butter
1/2 large onion
1 (10 1/2-ounce) can cream of chicken soup, undiluted
1 (10-ounce) container refrigerated alfredo sauce
1 (7-ounce) jar diced pimiento, undrained
1 (6-ounce) jar sliced mushrooms, drained
1/3 c dry white wine
1/2 tsp basil, dried
1 (10-ounce) package frozen chopped spinach, thawed
1 c cottage cheese
1 c ricotta cheese
1/2 c freshly grated parmesan cheese
1 large egg, lightly beaten
9 lasagna noodles, cooked
2 1/2 c chopped cooked chicken
3 c (12 ounces) shredded sharp cheddar cheese - divided

Steps:

1. Melt butter in a skillet over medium-high heat. Add onion, and sauté 5 minutes or until tender. Stir in soup and next 5 ingredients. Reserve 1 cup sauce. Drain spinach well, pressing between layers of paper towels. Stir together spinach, cottage cheese, and next 3 ingredients.
2. Place 3 lasagna noodles in a lightly greased 13 x 9 x 2-inch baking dish. Layer with half each of sauce, spinach mixture, and chicken. Sprinkle with 1 cup cheddar cheese. Repeat procedure. Top with remaining 3 noodles and reserved 1 cup sauce. Cover and chill up to 1 day ahead.
3. Bake at 350 degrees for 45 minutes. Sprinkle with remaining 1 cup Cheddar cheese, and bake 5 more minutes or until cheese is melted. Let stand 10 minutes before serving. Makes 8 to 10 servings.