Wednesday, July 20, 2011

Chicken Portobello Lasagna

Chicken Portobello Lasagna Recipe

  • YIELD: Makes 6 servings
  • COURSE: CasserolesMain Dishes
  • (10-oz.) package frozen chopped spinach, thawed
  • 1 tablespoon butter
  • (6-oz.) PILGRIM'S PRIDE EatWellStayHealthy Boneless, Skinless Chicken Breasts, diced
  • (8-oz.) package sliced fresh baby portobello mushrooms
  • (10 3/4-oz.) can reduced-fat cream of mushroom soup
  • (8-oz.) container reduced-fat sour cream
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • (8-oz.) block 2% reduced-fat sharp Cheddar cheese, shredded
  • no-boil lasagna noodles
  • 3 tablespoons grated Parmesan cheese
  • 1. Preheat oven to 350°. Drain spinach well, pressing between paper towels.
  • 2. Melt butter in a large Dutch oven over medium-high heat; add chicken and mushrooms, and sauté 10 minutes or until chicken is done and mushrooms are tender. Remove from heat. Stir in spinach, soup, and next 3 ingredients; fold in cheese.
  • 3. Spoon one-fourth of chicken mixture in a lightly greased 8- x 8-inch baking dish. Arrange 2 noodles on top of mixture. Repeat layers twice; top with remaining chicken mixture. Sprinkle with Parmesan cheese.
  • 4. Bake, covered, at 350° for 45 minutes; uncover and bake 15 minutes or until bubbly. Let stand 10 minutes before serving.
  • Note: To make ahead, prepare recipe as directed through Step 2. Cover and chill at least 8 hours or up to 24 hours. Let stand at room temperature 30 minutes; proceed with recipe as directed.

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