Chicken Florentine Lasagna

Feeding company this holiday? You'll love the delicate flavors of
spinach and chicken in this Italian favorite. It's just perfect for a
seasonal change-of-pace.

Chicken Florentine Lasagna
from Campbell's Kitchen

Cook Time: 15 min.
Bake Time: 1 hr.
Stand Time: 10 min.

2 cans (10 3/4 ounces *each*) Campbell's® Condensed Cream of Chicken
with Herbs Soup
2 cups milk
1 egg
1 container (15 ounces) ricotta cheese
6 *uncooked* lasagna noodles
1 package (about 10 ounces) frozen chopped spinach, thawed and well drained
2 cups cubed cooked chicken * or* turkey
2 cups shredded Cheddar cheese (about 8 ounces)

1. Stir the soup and milk in a small bowl until smooth. Stir the egg
and ricotta in a medium bowl.

2. Spread *1 cup* soup mixture in a 3-quart shallow baking dish. Top
with *3 uncooked* lasagna noodles, ricotta mixture, spinach, chicken, *1
cup* Cheddar cheese and *1 cup* soup mixture. Top with remaining
uncooked lasagna noodles and remaining soup mixture.* *Cover the baking
dish.

3. Bake at 375°F. for 1 hour or until the lasagna is hot. Uncover the
baking dish. Top with the remaining Cheddar cheese. Let stand for 10
minutes.

/Tip*:*/ To thaw the spinach, microwave on HIGH for 3 minutes, breaking
the spinach apart with a fork halfway through heating.
Makes: 6 servings.

Kitchen Clip
                              Serve this hearty lasagna with Pepperidge Farm® Roasted Garlic
Toast and a salad of crunchy romaine lettuce, cucumbers, shredded carrot
and sun-dried tomato vinaigrette.
Received on Fri Dec 24 20:47:55 2010