Chicken Portobello Lasagna

Ingredients:
1 (10-oz.) package frozen chopped spinach, thawed
1 tablespoon butter
2 chicken breasts, cooked and shredded
1 (8-oz.) package sliced fresh baby portobello mushrooms
1 (10 3/4-oz.) can reduced-fat cream of mushroom soup
1 (8-oz.) container reduced-fat sour cream
1/2 teaspoon pepper
1/4 teaspoon salt
8 ounces Cheddar cheese, shredded
6 no-boil lasagna noodles
3 tablespoons grated Parmesan cheese

Directions:
1. Preheat oven to 350°. Drain spinach well, pressing between paper towels.
2. Melt butter in a large Dutch oven over medium-high heat; add chicken and mushrooms, and sauté 10 minutes or until mushrooms are tender. Remove from heat. Stir in spinach, soup, and next 3 ingredients; fold in cheese.

3. Spoon one-fourth of chicken mixture in 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.

4. Bake, covered, at 350° for 45 minutes; uncover and bake 15 minutes or until bubbly. Let stand 10 minutes before serving.

Note: To make ahead, prepare recipe as directed through Step 3. Cover and refrigerate up to 24 hours. Let stand at room temperature 30 minutes; proceed with recipe as directed.

Yields 6 servings
 
 
-via former mlob blog