HEAVENLY CHICKEN LASAGNA

 

1T butter or margarine                                              ½ lg. onion

1 can cream of chicken soup                         2 jars alfredo sauce

1 (7oz) jar diced pimentos                                          1 (6oz) jar sliced mushrooms

            (undrained)                                                                (drained)

1/3 white wine                                                 ½t dried basil

1 (10oz) pkg. froz. chopped spinach             1 cup cottage cheese

             (thawed)                                                         1 cup ricotta cheese

½ cup grated parmesan cheese                                 1 lg. egg, lightly beaten

9 lasagna noodles, cooked                                         2 ½ c chopped, cooked chicken

3c (12oz) shredded cheddar cheese

               (divided)

 

MELT-butter in a skillet over medium-high heat.  Add onion, sauté 5 minutes or

until tender.  Stir in soup and next 5 ingredients.  Reserve ¾ of one jar of alfredo.

 

DRAIN-spinach well, squeeze all the liquid out.

 

STIR-together spinach, cottage cheese and next 3 ingredients.

 

PLACE-3 lasagna noodles in a lightly greased 13 x 9 baking dish.  Layer with half h of sauce, half of spinach mixture and then half of chicken.  Sprinkle with 1 cup cheddar cheese.  Repeat procedure.  Top with remaining 3 noodles and reserved ¾ jar of sauce.  Cover and chill up to 1 day ahead.

 

BAKE-at 350 degrees for 45 minutes.  Sprinkle with remaining 1 cup of cheddar cheese and bake for 5 more minutes or until cheese is melted.  Let stand 10 minutes before serving.

 

YIELD- 8 to 10 servings

Prep: 30 min, Bake 50 min.