Main Dishes

Chicken Lasagna Florentine

38

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.

10
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

Delicious 3-Bean Spanish Vegan Paella

562

Are you ready for the most incredible yet simplest paella ever? This Delicious 3-Bean Spanish Vegan Paella is just that. Loaded with flavors, super easy to make and comes together in under 40 minutes.

2
  1. Heat a paella pan with a medium-high heat and add in a 1/4 cup extra virgin olive oil
  2. After 1 minute season the olive oil with sea salt and add in the green beans, mix with the olive oil,...
    See the full directions on my site
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