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Chicken and Spinach Lasagna

Source: dinnertonight.tamu.edu

Course: Main Course

Main Ingredient: Chicken

Yield: 8

Serves:

Ingredients

  • 3 boneless, skinless chicken breasts
  • 14 tsp black pepper
  • 12 cup Parmesan cheese (low sodium)
  • 13 cup onion (chopped)
  • 8 oz sour cream (fat free)
  • 1 cup 1% Milk
  • 10 oz frozen spinach (thawed and drained)
  • 2 10.75 oz cans cream of chicken soup (reduced sodium)
  • 16 oz whole wheat pasta noodles (parboiled)
  • 1 cup shredded mozzarella cheese (fat free)

Directions

  1. Preheat oven to 350 degrees Fahrenheit; spray a 9x13 inch baking pan with cooking spray.
  2. Poach chicken breasts in water until done. Drain and cut into bite size pieces and place in a large mixing bowl.
  3. Add parmesan cheese, onion, sour cream, milk, spinach, pepper and cream of chicken soup to the chicken and mix well.
  4. Place 3 parboiled noodles in bottom of the pan. Spoon 1/3 of the chicken mixture on top. Sprinkle with 1/3 of mozzarella cheese. Repeat layers.
  5. Bake for 30 to 45 minutes or until mixture begins to bubble. Let rest 10 minutes before cutting.

Amount Per Serving (8)

  • Calories: 400
  • Protein: 30
  • Sugar: 6
  • Carbohydrate: 57
  • Fat: 6
  • Sodium: 460
  • Fiber: 1
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