Chicken Lasagna Florentine

March 22, 2013

164

This lasagna is amazing!! If you like spinach & artichoke dip, you have GOT to try it. I make this whenever I give a dinner for someone (new neighbors, new baby, etc.) and it always receives rave reviews.

2 cups chopped cooked chicken
1 (10 3/4 oz) can cream of mushroom soup, undiluted
1 (10 oz) package frozen chopped spinach, thawed and well drained
2 cups (8 oz) shredded white cheddar cheese
1 can artichoke hearts, drained & chopped
1/4 tsp white pepper
1 cup sour cream
6 lasagna noodles, cooked and drained
1 cup shredded Parmesan cheese

Stir together chicken and next 6 ingredients. Arrange 3 noodles in a lightly greased 11 x 7 inch baking dish; top with half of chicken mixture. Repeat layers with remaining noodles and chicken mixture. Sprinkle with Parmesan cheese and pecans. Bake, covered, at 350 for 45 minutes; uncover and bake 15 minutes or until bubbly. Let lasagna stand for 15 minutes before serving.

Nutritions

Calories
484

Sodium
649mg
27% DV

Fat
27g
41% DV

Protein
30g
61% DV

Carbs
25g
8% DV

Fiber
6g
26% DV

Dinner Baked