Chicken Florentine Lasagna
A little twist on traditional lasagna adds new herb flavor and an added bonus with the spinach.
Ingredients
2 cans (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken with Herbs Soup
2 cups milk
1 egg
15 ounces (1 container) ricotta cheese
6 uncooked lasagna noodles
1 package (about 10 ounces) frozen chopped spinach, thawed and well drained
2 cups cubed cooked chicken or turkey
2 cups shredded Cheddar cheese (about 8 ounces)
2 cups milk
1 egg
15 ounces (1 container) ricotta cheese
6 uncooked lasagna noodles
1 package (about 10 ounces) frozen chopped spinach, thawed and well drained
2 cups cubed cooked chicken or turkey
2 cups shredded Cheddar cheese (about 8 ounces)
Instructions
Stir the soup and milk in a small bowl until smooth. Stir the egg and ricotta in a medium bowl.
Spread 1 cup soup mixture in a 3-quart shallow baking dish. Top with 3 uncooked lasagna noodles, ricotta mixture, spinach, chicken, 1 cup Cheddar cheese and 1 cup soup mixture. Top with remaining uncooked lasagna noodles and remaining soup mixture. Cover the baking dish.
Bake at 375°F. for 1 hour or until the lasagna is hot. Uncover the baking dish. Top with the remaining Cheddar cheese. Let stand for 10 minutes.
Spread 1 cup soup mixture in a 3-quart shallow baking dish. Top with 3 uncooked lasagna noodles, ricotta mixture, spinach, chicken, 1 cup Cheddar cheese and 1 cup soup mixture. Top with remaining uncooked lasagna noodles and remaining soup mixture. Cover the baking dish.
Bake at 375°F. for 1 hour or until the lasagna is hot. Uncover the baking dish. Top with the remaining Cheddar cheese. Let stand for 10 minutes.
Chicken Florentine Lasagna
A little twist on traditional lasagna adds new herb flavor and an added bonus with the spinach.
Directions
Print
Stir the soup and milk in a small bowl until smooth. Stir the egg and ricotta in a medium bowl.Spread 1 cup soup mixture in a 3-quart shallow baking dish. Top with 3 uncooked lasagna noodles, ricotta mixture, spinach, chicken, 1 cup Cheddar cheese and 1 cup soup mixture. Top with remaining uncooked lasagna noodles and remaining soup mixture. Cover the baking dish.Bake at 375°F. for 1 hour or until the lasagna is hot. Uncover the baking dish. Top with the remaining Cheddar cheese. Let stand for 10 minutes.
Ingredients
2 cans (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken with Herbs Soup2 cups milk1 egg15 ounces (1 container) ricotta cheese6 uncooked lasagna noodles1 package (about 10 ounces) frozen chopped spinach, thawed and well drained2 cups cubed cooked chicken or turkey2 cups shredded Cheddar cheese (about 8 ounces)
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