Ingredients
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1 (10 ounce) package frozen spinach, thawed and drained
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2 cups cooked chicken, shredded
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2 cups cheddar cheese, grated
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1/3 cup onion, chopped
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1 tablespoon cornstarch
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 tablespoon soy sauce
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1 (10 ounce) can cream of mushroom soup
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1 cup sour cream
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1 (4 1/2 ounce) jar sliced mushrooms, drained
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1/3 cup mayonnaise
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6 lasagna noodles, cooked
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1 cup parmesan cheese, grated
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1 cup pecans, chopped
Instructions
- Preheat oven to 350°F.
- In a large bowl, combine spinach, chicken, cheddar cheese, onion, cornstarch, salt, pepper, soy sauce, soup, sour cream, mushrooms and mayonnaise.
- Put a layer of noodles in the bottom of a greased (9x13x2 inch) lasagna pan.
- Spread half of the spinach mixture over noodles.
- Place another layer of noodles on top and cover with remaining spinach mixture.
- Sprinkle parmesan cheese, then pecans on top.
- Bake for 1 hour.