Chicken Portobello Lasagna

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

  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.



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Filed under Comfort food, Italian food, Main Course, Pasta

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