Chicken Portobello Lasagna
Chicken Portobello Lasagna might be just the main course you are searching for. One portion of this dish contains roughly 20g of protein, 21g of fat, and a total of 388 calories. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of butter, baby portobello mushrooms, spinach, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the low fat sour cream you could follow this main course with the Angel Food Cake as a dessert. From preparation to the plate, this recipe takes around 30 minutes. This recipe is typical of Mediterranean cuisine.
Instructions
Drain spinach well, pressing between paper towels.
Melt butter in a large Dutch oven over medium-high heat; add chicken and mushrooms, and saut 10 minutes or until chicken is done and mushrooms are tender.
Remove from heat. Stir in spinach, soup, and next 3 ingredients; fold in cheese.
Spoon one-fourth of chicken mixture in a lightly greased 8- x 8-inch baking dish. Arrange 2 noodles on top of mixture. Repeat layers twice; top with remaining chicken mixture.
Sprinkle with Parmesan cheese.
Bake, covered, at 350 for 45 minutes; uncover and bake 15 minutes or until bubbly.
Let stand 10 minutes before serving.
Note: To make ahead, prepare recipe as directed through Step Cover and chill at least 8 hours or up to 24 hours.
Let stand at room temperature 30 minutes; proceed with recipe as directed.