Chicken Spinach Lasagna

This is a recipe that I adapted from a recipe that I got from my friend, Carlyn. It was passed around her freezer swap group so she passed it on to me. It works great as a freezer meal or as a meal to take to someone. It makes 2 9x13 pans of lasagna or you can split it into 3 8x8 pans. It is absolutely delicious! Now, I haven't actually made it like the original recipe so mine might not be as good as the original : ). If you try it both ways before I do, let me know if it makes any difference. The only differences in mine and the original is that I omitted the cream of mushroom soup (and made my own) and I sauteed the vegetables. The original would be much easier to make and has a lot less steps than the one I made. I just really like the taste of homemade cream of mushroom "soup". However, I will make it like the original next time just to compare.

18 no boil lasagna noodles
EVOO
1 (10 oz) pkg frozen chopped spinach, thawed (Squeeze as much liquid out of the spinach as you can using your hand. The rest of the liquid will get cooked off in the skillet)
4 cups cooked, diced or shredded chicken (Season 3 split chicken breasts with salt and pepper and cook in the oven for about 40 minutes on 350 degrees. Cover with foil and let cool. Shred or dice the chicken.)
4 cups shredded white cheddar (You can use any other cheese you like. I just love white cheddar.)
1 onion, diced
8-16 oz mushrooms, sliced
4 cloves garlic, minced
1 cup cream
1 cup chicken broth/stock
3 tbsp flour
1/2 tsp nutmeg
1 tsp salt
1/2 tsp pepper
2 tbsp soy sauce
16 oz sour cream
2/3 cup mayonnaise
1 cup pecans, chopped
1 cup Parmesan cheese

Heat skillet with a few swirls around the pan of EVOO. Saute mushrooms until they start getting a golden color. Add the onions. Sprinkle with a tsp or so of salt to help release the liquid. Let the onions cook 3-4 more minutes. Add the garlic and cook another minute. Add the spinach. Sprinkle with flour. Stir and let cook for a minute. Whisk in the chicken broth and then the cream. Let it cook for 6-7 minutes or until thickened. Add the chicken. Take off the heat and let cool to room temperature.

In a bowl, mix together sour cream, mayo, soy sauce, pepper, salt, and nutmeg. Stir in the cooled cream chicken mixture.

In a greased 9x13 pan, place a layer of the cream mixture. Lay down 3 no boil lasagna noodles. Top with more cream mixture. Sprinkle with cheddar cheese. Place 3 more noodles down. Top with cream mixture. Sprinkle with cheddar cheese. Place the last 3 noodles down and top with more cream mixture. Sprinkle with cheddar cheese. Top with pecan/Parmesan mixture.

Repeat in the other 9x13 pan. Bake at 350 degrees for 45 minutes.

You will just need to guess about how much cream mixture and cheese you put on each layer. Just keep in mind that they will be used for both pans. If you have never worked with "no boil" noodles, you will love them! You don't have to cook them at all. Just lay them down. Make sure that every corner has some of the sauce on them. The layer of sauce doesn't need to be thick for the noodles to soften, it just has to be covered. I think you could use the no boil noodles in the original. I will let you know when I try it.


Original Recipe:
24 lasagna noodles, cooked
1 (10 oz) pkg. frozen chopped spinach, thawed and drained well
4 cups diced chicken(i cooked mine first)
4 cups shredded cheddar
2/3 cup finely diced onion
1/2 tsp nutmeg
2 Tbsp flour
1 tsp salt
1/2 tsp pepper
2 Tbsp soy sauce
2 cans cream of mushroom
16 oz. sour cream
2/3 cup mayonnaise

Topping:
1 cups grated Parmesan
1 cups chopped pecans

Combine all ingredients in very large bowl. In a large and deep baking dish, layer chicken mixture, noodles, chicken, noodles, chicken. Sprinkle with topping. Bake for 1 hour at 350 degrees.