This is a tried and true casserole that’s perfect for a Christmas luncheon. The girls in my department pull together and serve a holiday lunch for our physician’s every year and this is what I make for an entree. The guys love it. The recipe is for an 11×7 inch pan which serves 9, this is a very rich dish so go easy on the portion size. I have to lift my ban on canned soup for this recipe because it works so perfectly blended with the sour cream.
Ingredients:
6 lasagna noodles
1 (10oz) package chopped spinach, thawed and thoroughly drained
2 cups cooked chicken
2 cups cheddar cheese shredded
1/3 cup onion chopped
1/4 tsp. nutmeg
1 tbsp. cornstarch
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. soy sauce
1 can cream of mushroom soup
1 80z. carton sour cream
1/3 cup mayonnaise
1 cup parmesan cheese
Instructions:
Cook noodles, drain.
Drain spinach and combine with chicken and next 11 ingredients.
Arrange 3 noodles in the bottom of a greased 11×7 dish, spread 1/2 of chicken mixture. Repeat layers ending with parmesan cheese.
Drizzle olive oil over the top and bake at 350 degrees for 45-50 minutes.
Servings: 9