Lasagna-Chicken Florentine

Lasagna-Chicken Florentine
Photo by BECKY LUIGART-STAYNER

Ingredients

  • 1 ½ cups shredded cooked chicken breast (about 6 ounces)
  • 1/8 teaspoon ground nutmeg
  • ½ teaspoon salt
  • 3 tablespoons all-purpose flour
  • ¾ cup (3 ounces) preshredded reduced-fat pizza-blend cheese or cheddar cheese
  • 1 ½ tablespoons stick margarine or butter
  • 2 (12-ounce) cans evaporated skim milk
  • + 4 more ingredients
    • ½ teaspoon freshly ground black pepper, divided
    • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
    • 6 no-boil lasagna noodles
    • Cooking spray

Preheat oven to 450°. Melt margarine in a medium saucepan over medium heat. Add flour; cook 30 seconds, stirring constantly. Gradually add milk, stirring with a whisk until blended. Stir in salt and nutmeg; cook until thick, stirring constantly (about 3 minutes). Spread 1/2 cup sauce in bottom of...

View full recipe at My Recipes

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