Chicken Portobello Lasagna

Ingredients

  • 3 (6-oz.) PILGRIM'S PRIDE EatWellStayHealthy Boneless, Skinless Chicken Breasts, diced
  • 1 tablespoon butter
  • 1 (10-oz.) package frozen chopped spinach, thawed
  • ¼ teaspoon salt
  • ½ teaspoon pepper
  • 1 (8-oz.) container reduced-fat sour cream
  • 1 (10 ¾-oz.) can reduced-fat cream of mushroom soup
  • + 4 more ingredients
    • 1 (8-oz.) package sliced fresh baby portobello mushrooms
    • 1 (8-oz.) block 2% reduced-fat sharp Cheddar cheese, shredded
    • 3 tablespoons grated Parmesan cheese
    • 6 no-boil lasagna noodles

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 chicken is done and mushrooms are tender. Remove from heat. Stir in spinach, soup, and next 3 ingredien...

View full recipe at SpringPad

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