Sunday Supper...Creamy Chicken and Spinach Lasagna

It's been a beautiful weekend in Little Rock.  Spent a little time getting things cleaned up in the garden.

Sister and I won't be home for Easter, and are really sad about it.  We leave on our buying trip a week from Tuesday.  Don't forget to email your shopping lists to us.  Easter is a big family time for us, so since we'll be out of town, I had the family over last night.  It was too pretty to spend the entire day in the kitchen, so I opted for this simple recipe from the Viking Cooking School...

Creamy Chicken and Spinach Lasagna

Sooooo Yummy!!!

The Recipe...

 Lasagna’s lengthy preparation – boiling noodles, simmering a sauce and putting it all together – usually takes it out of the quick cooking realm. Don’t let the long list of ingredients keep you from trying this recipe. There’s absolutely no cooking involved before assembling the lasagna, and you’ll only dirty up two bowls and your lasagna pan when you prepare the dish.  This lasagna can be fully assembled up to 24 hours before baking. Simply let it sit at room temperature for 30 minutes before baking. Add some rolls and a salad to complete the meal.

 Spinach Layer

 2 10-ounce packages frozen chopped spinach, thawed and squeezed of excess liquid

15 ounces fat free cottage cheese

1 large egg

1 teaspoon Italian seasoning

1/2 teaspoon garlic salt

1/4 teaspoon ground black pepper

Dash nutmeg

Dash cayenne

Combine ingredients in a medium bowl and set aside.

 Chicken Layer

 3 cups cooked, cubed chicken

2 green onions, finely chopped

2 10 3/4-ounce cans Healthy Request Cream of Chicken Soup

1 cup reduced fat sour cream

1/2 cup shredded Parmesan cheese

1/4 teaspoon ground black pepper

Combine all ingredients in a medium bowl and set aside.

  1 28-ounce or 2 14.5-ounce cans Italian seasoned diced tomatoes, undrained

2 cups shredded Italian-style 6-cheese blend or shredded part skim Mozzarella

12 uncooked "no-boil" lasagna noodles

Preheat oven to 350 degrees

 Spray a 9-by-13-inch glass-baking dish with nonstick cooking spray. Spread a heaping 1/2 cup of diced tomatoes (with juice) on the bottom of the prepared baking dish. Top with 4 noodles. Spread with 1/2 of spinach mixture, 1/2 of chicken mixture and 1/2 cup of  the shredded cheese.  Top with 4 more noodles. Spread with 1/2 cup of diced tomatoes, the remaining spinach, the remaining chicken and 1/2 cup of the cheese. Top with 4 more noodles. Spread with the remaining diced tomatoes and juices. (Refrigerate the remaining cheese.)

Cover tightly with aluminum foil and bake for 50 minutes. Remove from oven, remove foil and sprinkle with remaining cheese. Return to oven for 5 minutes more, until cheese is melted.

Let's eat outside...

Image via Pinterest

Image via This is Glamorous

Image via This is Glamorous

Have a great week!

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