Heavenly Chicken Lasagna
2 tablespoons butter or margarine
1/2 large onion
1 (10 1/2-ounce) can cream of chicken soup, undiluted
1 (10-ounce) container refrigerated Alfredo sauce
1 (7-ounce) jar diced pimiento, undrained
1 (6-ounce) jar sliced mushrooms, drained
1/3 cup dry white wine
1/2 teaspoon dried basil
1 (10-ounce) package frozen chopped spinach, thawed
1 cup cottage cheese
1 cup ricotta cheese
1/2 cup freshly grated Parmesan cheese
1 large egg, lightly beaten
9 lasagna noodles, cooked
2 1/2 cups chopped cooked chicken
3 cups (12 ounces) shredded sharp cheddar cheese, divided
- Melt butter in a skillet over medium-high
heat. Add onion, and sauté 5 minutes or until tender.
Stir in soup and next 5 ingredients. Reserve 1 cup sauce.
- Drain spinach well, pressing between layers
of paper towels.
- Stir together spinach, cottage cheese,
and next 3 ingredients.
- Place 3 lasagna noodles in a lightly greased
13 x 9 x 2-inch baking dish. Layer with half each of sauce, spinach
mixture, and chicken. Sprinkle with 1 cup cheddar cheese. Repeat
procedure. Top with remaining 3 noodles and reserved 1 cup sauce.
Cover and chill up to 1 day ahead.
- Bake at 350*F (!75*C) for 45 minutes.
Sprinkle with remaining 1 cup Cheddar cheese, and bake 5 more
minutes or until cheese is melted. Let stand 10 minutes before
serving.
Makes 8 to 10 servings.
