I added a can of diced, drained tomatoes because I’m a tomato slut. Optional.
1 (10-oz.) package frozen chopped spinach, thawed
1 tablespoon butter
3 (6-oz.) boneless, skinless chicken breasts, diced
1 (8-oz.) package sliced fresh baby portobello mushrooms
1 (10 3/4-oz.) can reduced-fat cream of mushroom soup
1 (8-oz.) container reduced-fat sour cream
1/2 teaspoon pepper
1/4 teaspoon salt
1 (8-oz.) block 2% reduced-fat sharp Cheddar cheese, shredded
6 no-boil lasagna noodles
3 tablespoons grated Parmesan cheese
- Preheat oven to 350°. Drain spinach well, pressing between paper towels.
- 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.
- 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.
- Bake, covered, at 350° for 45 minutes; uncover and bake 15 minutes or until bubbly. Let stand 10 minutes before serving.