Creamy Chicken Lasagna
Submitted_by : Adriana Lorini - Woodbridge, Ontario, Canada
2 cups shredded mozzarella cheese
2 cans (10oz) CAMPBELL'S Cream of Mushroom Soup
1 1/2 cups milk
1 pkg. frozen chopped spinach, thawed, well drained
1 egg
1 container (15oz) ricotta cheese
12 lasagna noodles cooked and drained
2 cups diced cooked chicken
1/2 grated Parmesan cheese
1) Reserve 2/3 cup of mozzarella cheese for top layer. In medium bowl, combine soup, milk; set aside.
2) In another medium bowl, combine spinach, egg and ricotta; mix well.
3) In bottom of 13"x9" baking dish, spread 1/2 cup of soup mixture.. Arrange 4 lasagna noodles on mixture. Top with 1/3 of remaining soup mixture, reserved 2/3 cup mozzarella cheese and Parmesan cheese.
4) Bake at 350 degrees for 40 minutes or until hot and bubbling. Let stand 15 minutes before serving.
Makes 8 servings.
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