Chicken Florentine Lasagna

This delicious, spinachy pasta dish has everything you could ask for in
a lasagna--it's gooey, cheesy, meaty, and just plain good.

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 pkg. (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)

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

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.

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.

Serves 6.

Kitchen Clip If you're a pasta nut, add a another layer or two of
noodles in the middle. Use the same amount of filling the recipe calls
for, but spread it out evenly between the layers.
Received on Tue Jan 12 22:26:18 2010