Chicken Lasagna Florentine


  • 2  cups  chopped cooked chicken (I used a rotisserie chicken from the store)
  • 1  (10 3/4-ounce) can cream of mushroom soup, undiluted
  • 1  (10-ounce) package frozen chopped spinach, thawed and well-drained (I wilted some fresh spinach instead)
  • 2  cups  (8 ounces) shredded Cheddar cheese
  • 1  (6-ounce) jar sliced mushrooms, drained (I used 4 oz fresh sliced and sautéed mushrooms)
  • 1/4  teaspoon  pepper
  • 1/4 teaspoon salt
  • 1 T soy sauce
  • 1/2 teaspoon ground nutmeg
  • 1 T cornstarch
  • 8oz  light sour cream
  • 1/2 cup mayo
  • 9  lasagna noodles, cooked and drained
  • 1  cup  grated Parmesan cheese


  • 1 cup chopped pecans
  • 2 T butter


1.  Preheat oven to 350 degrees.

2.  Combine first 12 ingredients (through mayo) in a large bowl, stir until well combined.

3.  Spray a 13×9 dish with non-stick cooking spray.  Assemble lasagna in this order: 3 noodles on bottom of dish, half of filling, 3 more noodles, remainder of filling, final 3 noodles on top.  Then cover with the parmesan cheese.

4.  Melt butter in a pan and cook the pecans for approximately 3 minutes.

5.  Sprinkle pecans on top of lasagna and cover dish with foil.

6.  Bake dish for 45 minutes covered, then 10-15 more minutes uncovered.  Remove from oven and let stand for approximately 15 minutes before serving.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s