Creamy Chicken Lasagna

Course : Chicken
Serves: 8
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2 Cups shredded mozzarella cheese
2 Cans cream of mushroom soup -- (10 ounces)
1 1/2 Cups milk
1 Package frozen chopped spinach -- thawed, well drained
1 large egg
1 package ricotta cheese -- (15 ounces)
12 sheets lasagna noodles cooked and drained
2 Cups diced cooked chicken
1/2 Cup grated parmesan cheese

Preparation / Directions:

Reserve 2/3 cup of mozzarella cheese for top layer. In medium bowl, combine soup, milk; set aside. In another medium bowl, combine spinach, egg and ricotta; mix well In bottom of 13 x 9 baking dish, spread one half of soup mixture. Arrange 4 lasagna noodles on mixture. Top with 1/3 of remaining soup mixture, reserved 2/3 cup mozzarella cheese and parmesan cheese. Bake at 350 degrees for 40 minutes or until hot and bubbling. Let stand 15 minutes before serving


Nutritional Information:

1991 Calories (kcal); 136g Total Fat; (60% calories from fat); 129g Protein; 69g Carbohydrate; 600mg Cholesterol; 4528mg Sodium

1 Kitchen's say:
  (4 3/4 Stars!)
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