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Low Fat Chicken Portobello Lasagna
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- #106158
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 package (10 ounce size) frozen chopped spinach, thawed
1 tablespoon butter
3 boneless, skinless chicken breast halves, diced
1 package (8 ounce size) sliced fresh baby portobello mushrooms
1 can (10.75 ounce size) reduced-fat cream of mushroom soup
1 container (8 ounce size) reduced-fat sour cream
1/2 teaspoon black pepper
1/4 teaspoon salt
1 package (8 ounce size) 2% reduced-fat sharp Cheddar cheese, shredded
6 no-boil lasagna noodles
3 tablespoons grated Parmesan cheese
directions
Preheat oven to 350 degrees F.
Drain spinach well, pressing between paper towels.
Melt butter in a large Dutch oven over medium-high heat. Add chicken and mushrooms, and saute 10 minutes or until chicken is done and mushrooms are tender. Remove from heat. Stir in spinach, soup, and next 3 ingredients; fold in cheese.
Spoon one-fourth of chicken mixture into a lightly greased 8- x 8-inch baking dish. Arrange 2 noodles on top of mixture. Repeat layers twice; top with remaining chicken mixture. Sprinkle with Parmesan cheese.
Bake, covered, at 350 degrees F for 45 minutes. Uncover and bake 15 minutes or until bubbly. Let stand 10 minutes before serving.
Recipe Source: Southern Living
added by
quibrey
nutrition data
Nutritional data has not been calculated yet.
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