Spinach Chicken Lasagna

From the kitchen of Marcy Ward Valenty in Minnesota

1 pkg. frozen spinach
8 oz. cottage cheese
1 ½ cans cream of chicken soup, undiluted
2 cups cooked chicken, chopped
½ lb. lasagna noodles
16 oz Mozzarella cheese slices

Cook spinach and cool. Mix with cottage cheese. Mix soup with chicken (add no milk or any other liquid). Cook lasagna noodles. In 9 x 13-inch pan, layer the following: half of spinach mixture, half of chicken mixture and 1/3 cheese slices. Repeat. Top with noodles and cheese. Bake, covered with foil at 350 degrees for 30 minutes, removing foil for final 5 minutes. Serves 2 easily.

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