Thursday, April 12, 2012

chicken lasagna

This is the only picture I could find that resembled my friend's
pasta dish.  This is not my picture -- I found it on the internet.

Not long ago, I was invited into the secret club of pokeno.

This is a girl's night out club.

Need I say more?

When I say "invited in" I only mean as a guest -- subbing for a night -- not the "invited in to stay" kind of gig!

It's all "oh, we'll have a great time, dinner and playing . . .bring a gift for the game."

Sounds fun, right?

It's cut throat!

During dinner, it's all "We're so glad you're here . . .and lots of laughing."

Then the game starts and the cut-throat playing begins!

First you win prizes . . .then they can get taken away from you.

Those girls don't care if you're new . . .they want the prize!

There's a great possibility you'll go home empty handed!

It's hard for me to even talk about the night . . .but what I can talk about is the dinner!

It was fantastic!

Because at a gathering of cut-throat pokeno playing girls, the hostess is busting out the best!

We had an appetizer that was fantastic.

Then a wonderful casserole and salad
followed by tempting dessert!

The hostess was kind enough to share the recipe . . . I think she said it was from Southern Living.  But don't let that scare you; the ingredients are simple and so is the assembly!

Chicken Lasagna Florentine

2 cups chopped cooked chicken
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1 (10-ounce) package frozen chopped spinach, thawed and well drained
2 cups (8 ounces) shredded Cheddar cheese
1 (6-ounce) jar sliced mushrooms, drained and chopped (the chop is optional; it's my preference)
1/4 teaspoon pepper
1 cup sour cream
6 lasagna noodles, cooked and drained
1 cup grated Parmesan cheese
3/4 cup to 1 cup chopped pecans

Stir together chicken and next 6 ingredients.

Arrange 3 noodles in a lightly greased 9X13 baking dish; top with half of chicken mixture. Repeat layers with remaining noodles and chicken mixture. Sprinkle with Parmesan cheese and pecans.

Bake, covered, at 350° for 45 minutes; uncover, and bake 15 minutes or until bubbly. Let lasagna stand 15 minutes before serving.

To Make Ahead: Cover and chill. Let stand at room temperature 30 minutes before baking; proceed as directed.

*If you desire a thicker lasagna; simply double the ingredients.
**You could also double the ingredients and assemble in 2, 9X9 pans.  Serving one now and freezing the other for later.

1 comment:

  1. you make me laugh. really hard.