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Peppercorn Trio Lasagna with Chicken, Mushroom & Spinach

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Serving Size: 
6
Ingredients: 
  • 5 Pappardelle's Peppercorn Trio Lasagna Noodles
  • 1 (10 oz.) pack frozen chopped spinach, thawed
  • 1 tablespoon butter
  • 3 (6 oz.) skinless chicken breasts, diced
  • 1/4 cup onion, chopped
  • 8 oz. fresh portabella mushrooms, sliced
  • 1 can cream of mushroom soup
  • 1 (8 oz.) container sour cream
  • 2 tablespoons cream cheese
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 cup cheddar cheese, shredded
  • 3 tablespoons Parmesan cheese, grated
Instructions: 
  1. Par-cook lasagna noodles in gently boiling water, about 6 - 8 minutes. Preheat oven to 350 degrees. Drain spinach well, pressing between paper towels.
  2. Melt butter in a large saucepan over medium-high heat. Add chicken, mushrooms & onion. Sauté 10 minutes. Remove from heat. Stir in cream cheese, spinach, soup and remaining ingredients (except Parmesan cheese), folding in the cheddar cheese.
  3. Spoon 1/4 chicken mixture in a lightly greased 13 x 9 x 2 baking dish. Arrange noodles on top of mixture, and repeat, with last layer being chicken mixture. Sprinkle with Parmesan cheese.
  4. Bake, covered, for 45 minutes. Uncover & bake 15 more minutes, or until bubbly.

From This Recipe

$6.40 | 1 lb. package
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