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Chicken Florentine Lasagna
Chicken Florentine Lasagna

Chicken Florentine Lasagna

1 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 container (10 oz.) Philadelphia Cooking Creme Italian Cheese & Herb
1 jar (16 oz.) light parmesan Alfredo sauce
1 can (12 oz.) sliced mushrooms, drained
4 cooked boneless skinless chicken breasts, shredded
1 container (24 oz.) low fat cottage cheese, drained
1 lb frozen chopped spinach, thawed and well-drained
2 cups Kraft Three Cheese Blend (Parmesan, Asiago, & Romano) Grated, divided
2 cups Italian Style 6 Cheese Blend (parmesan, mozzarella, Asiago, Romano, provolone & Fontina) shredded
8 no-bake lasagna noodles
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Let's Make It
1
1. In large skillet combine the Cooking Creme, the Alfredo Sauce, the mushrooms, and the shredded chicken. Heat throughly over low heat.
2
2. In large bowl combine the drained cottage cheese, the spinach (may want to press spinach while in strainer to remove as much of liquid as possible), and 1 cup of the Three Cheese Blend. Mix very well.
3
3. Take about 1/2 to 3/4 cup of the chicken mixture and place in the bottom of a 13x9 inch baking dish.
4
Lay 4 of the No-Bake noodles of the chicken mixture. Place half of the remaining chicken mixture over the noodles. Place half of the cottage cheese-spinach mixture over the chicken. Sprinkle 1/2 cup of the 3 Cheese Blend over the Spinach. Then sprinkle 1 cup of the Italian 6 Cheese Blend. Layer remaining ingredients starting with noodles ending with the shredded cheese.
5
4. Cover with aluminum foil and place in a 350 degrees F preheated oven. Bake for 1 hour. Remove foil and bake an additional 10 min. for light browning of the cheese. Remove from oven let rest for 5 min.
6
5. Cut into slices and enjoy.
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