Ingredients:
4 medium chicken breasts
1 medium onions, finely chopped
8 ounces sliced mushrooms
1 head garlic, crushed
1 (10 1/2 ounce) cans cream of chicken soup
1 (10 1/2 ounce) soup can filled with milk
9 lasagna noodles, boiled
1/2 cup mozzarella cheese
1 pinch basil
2 teaspoons Tony Chachere’s Seasoning
1 (16 ounce) bags spinach
16 ounces ricotta cheese
1 (16 ounce) jars alfredo sauce
Directions:
Saute garlic and onion in a large skillet.
Add chicken.
Heat spinach in microwave for 5 minutes and drain well.
Once chicken is cooked, add spinach, cream of chicken, can of milk, and sesonings.
Mix well.
Add the ricotta cheese and 1/2 the cheese.
Stir over medium heat until melted.
Layer 9×13 with 3 noodles then sauce alternately.
Cover with the alfredo sauce and the other half of Mozzarella cheese.
Bake covered at 325 for 35 minutes or until bubbly.
Servings: 8-10
Time preparation: 20 min.
Time total: 55 min.