This is a delicious spin on lasagna, and best of all, it's healthy!
2 cups chopped cooked chicken
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1 (10-ounce) package frozen chopped spinach, thawed and well drained
2 cups (8 ounces) shredded Cheddar cheese
1 (6-ounce) jar sliced mushrooms, drained (optional)
1/4 teaspoon pepper
1 cup fat free sour cream
6 lasagna noodles, cooked and drained (whole wheat or white)
1 cup grated Parmesan cheese
3/4 cup to 1 cup chopped pecans
In large bowl, stir together chicken, cream of mushroom, spinach, cheddar cheese, mushrooms (optional), pepper, and sour cream.
Preheat oven to 350 degrees. Arrange 3 cooked noodles in a lightly greased 11- x 7-inch baking dish. Top with half of chicken mixture then repeat layers with remaining noodles and chicken mixture. Sprinkle with Parmesan cheese and pecans. Bake, covered, for 45 minutes, then uncover and bake 15 minutes or until bubbly. Let lasagna stand 15 minutes before serving.
**To make ahead of time: Cover and chill. Let stand at room temperature 30 minutes before baking; proceed as directed.
Recipe doubles easily!
Yield: Makes 6 servings