If you don't ever cook anything off my blog, you MUST and I repeat MUST make this dish. Matt and I melt in our chairs every time I cook this, so do NOT miss out and please share if you make it. For those of you that don't like mushrooms, you don't have to add them but be nice and put them in there for everyone else and you can pick them out because they are amazing:) Now, don't stop for a minute and go grab the ingredients and start cooking away. Bon Appetite!
Melt butter in large Dutch oven over med-high heat; add chicken and mushrooms and saute 10 minutes or until chicken is done and mushrooms are tender. Remove from heat.
Stir in spinach, soup and next three ingredients
Stir in spinach, soup and next three ingredients, fold in cheese
Spoon 1/4 chicken mixture in lightly greased 8x8 pan
Arrange 2 noodles on top of mixture.
Repeat layers twice; top with remaining chicken mixture. Sprinkle with Parmesan cheese.
Bake cover 45 minutes; uncovered 15 minutes or until bubbly. Let stand 10 minutes.
Chicken Portabella Lasagna
1 (10oz) package frozen chopped spinach, thawed
1 tbl. Butter
3 (6oz) boneless chicken breast, diced
1 (8oz) pack sliced baby portabella mushrooms
1 (10oz) can cream of mushroom soup
1 (8oz) container sour cream
½ tsp pepper
¼ tsp salt
1 (8oz) block sharp cheddar, shredded
6 lasagna noodles
3 tbl grated Parmesan cheese
350 degrees
Drain spinach
Melt butter in large Dutch oven over med-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 three ingredients, fold in cheese
Spoon 1/4 chicken mixture in lightly greased 8x8 pan. Arrange 2 noodles on top of mixture. Repeat layers twice; top with remaining chicken mixture. Sprinkle with Parmesan cheese.
Bake cover 45 minutes; uncovered 15 minutes or until bubbly. Let stand 10 minutes.
Yummy!! Can't wait for cooler weather and then I am making this!
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