2 cups cooked chicken, shredded*
2 cups cheddar cheese, grated
1/3 cup onion, chopped
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon soy sauce
1 (10 ounce) can cream of mushroom soup
1 cup sour cream
1 (4 1/2 ounce) jar sliced mushrooms, drained
1/3 cup mayonnaise
6 lasagna noodles, cooked
1 cup parmesan cheese, grated**
1 cup pecans, chopped
Directions:
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.***
Serves 8-10
Beth Bernard in Cooking With Grace
Changes I made:
* rotisserie chicken
** fresh
***45 minutes and wait 10-15 minutes before serving casserole.
