Back 6 Lasagna Noodles, cooked, set
aside
1 10 Oz. Frozen Spinach, thawed, drained, pat dry
2 Cups Cooked Chopped Chicken
2 Cups (8 Oz.) Shredded Cheddar Cheese
1/3 Cup Finely Chopped Onion
1/4 -1/2 teas. Watkins Nutmeg
1 Tbsp. Cornstarch
1/2 teas. Salt
1/4 teas. Watkins Black Pepper
1 Tbsp. Watkins Spicy Garlic Soy Sauce
1 1/2 Cups Prepared Watkins Mushroom Soup Base
1 4.5 Oz. Can Sliced Mushrooms, drained or use Fresh Mush Rooms
1/3 Cup Mayonnaise
8 Oz. Sour Cream
1 Cup (4 Oz.) Fresh Grated Parmesan Cheese
Mix chicken, spinach and next 11 ingredients together. In a 11X7 greased pan layer as follows:
2 noodles
1/2 chicken mix
2 noodles
1/2 chicken mix
2 noodles
sprinkle Parmesan cheese
pecan topping
Bake at 350 degrees for 55-60 minutes. Let stand for 15 minutes before serving.
Pecan Topping:
2 Tbsp. Butter
1 Cup Chopped Pecans
Saute for 3 minutes. Cool. Sprinkle over lasagna dish.
Serve with garlic bread and green salad.
© Copyright 1999 The Rising
Stars Team
The statements made and opinions expressed on this Web site are those of the Watkins Independent Associate who is the publisher of this document and are not to be construed as statements or opinions of Watkins Incorporated. Sponsoring or selling Watkins products outside U.S.,U.S.Territories and Canada is strictly prohibited.