Recipe of the Week: Chicken & Spinach Lasagna
This comfort food dish has fewer calories than the traditional one!
Somehow while browsing recipes from various websites, I stumbled upon Kalyn's Kitchen, a food blog run by a woman who seems to be an expert at creating delicious, home-cooked meals that also keep good health at the forefront.
When I came across her recipe for Chicken Lasagna, I made some minor changes to add a little more flavor and the result was incredibly yummy. Try it out and enjoy!
What you need:
- 6 boneless, skinless chicken breasts, trimmed well then cooked in chicken stock or water
- 1 box Whole Grain lasagna
- 2 cans 98 percent fat free cream of chicken soup
- 1 1/2 cups chicken broth, simmered to reduce to 1 cup
- 2 cups fat free sour cream
- 2 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. poultry seasoning
- 4 cups fat free cheddar cheese
- 2 packages of frozen spinach, thawed and drained
What you do:
Preheat oven to 375 F. Boil the chicken until it's done, then cut it all up into small pieces.
Combine cream of chicken soup, chicken stock, sour cream, garlic powder, onion powder, spinach and poultry seasoning. Stir in cooked chicken.
Spray 13 X 9 glass casserole dish with nonstick spray. Make a layer of dry lasagna noodles. Spread half of sauce mixture over the noodles. Sprinkle half of cheese over sauce mixture. Add another layer of dry noodles, then another layer of sauce and cheese.
Spray a large sheet of aluminum foil with nonstick spray, then tightly cover casserole dish with sprayed side down. Bake one hour without removing foil.
Remove foil and bake 30-40 minutes more (until noodles feel soft when you stick a fork in.) Top should be slightly browned and lasagna bubbly when it's done.
Remove from oven and let cool 10-15 minutes before cutting.