Creamy Chicken Lasagna

Creamy Chicken Lasagna

Ingredients

• 1 T. butter or margarine

• 1/2 large onion, diced

• 1 c. mushrooms, sliced

• 1 (10-oz.) can cream of chicken soup

• 1 (16-oz.) jar alfredo sauce

• 1 (4-oz.) jar diced pimientos, drained

• 1/3 c. dry white wine

• 1/2 t. dried basil

• 10-oz. frozen chopped spinach, thawed

• 1/2 c. parmesan, grated

• 1 large egg, lightly beaten

• 9 lasagna noodles, cooked

• 2-1/2 c. cooked chicken, shredded

• 3 c. sharp cheddar, shredded

Directions

• Melt butter in skillet over medium-high heat.

• Add onion and mushrooms and saute until tender.

• Stir in soup, alfredo sauce, pimientos, wine and basil.

• Reserve 1/3 of sauce for top of lasagna.

• Drain thawed spinach well by pressing between layers of paper towels.

• Stir spinach, ricotta, parmesan and egg together.

• Place 3 noodles in a lightly greased 13"x 9" baking dish.

• Layer with half each of the remaining sauce, ricotta mixture and chicken.

• Sprinkle with 1 cup of the cheddar.

• Repeat procedure. Top with the last 3 noodles and reserved sauce.

• Bake at 350° for 45 min.

• Sprinkle with remaining cheddar and bake for approx. 5 min. or until cheese is melted.

• Let stand 10 min. before serving.

• Yield: 8 to 10 servings.