Super Easy Chicken Florentine Lasagna

This Easy Chicken Florentine Lasagna is a huge hit your whole family will enjoy!  

chicken florentine lasagna

What I love about this recipe for Chicken Florentine Lasagna

While I love my Quick and Easy Traditional Lasagna, sometimes I prefer comfort food with a rich creamy sauce. This quick and easy chicken lasagna recipe is a great way to use leftover chicken and is a great make-ahead dinner option. It’s so simple, though, you could easily make it for dinner on a Monday night!

Frequently Asked Questions about this creamy white chicken lasagna

Can I substitute mozzarella for the Cheddar?

Absolutely. But this recipe is so good as-is, I would recommend substituting in only 1 cup mozzarella cheese and using 1 cup of Cheddar. The Cheddar really adds a depth of flavor you don’t get from mozzarella. 

What should I serve with this recipe?

A classic Caesar Salad, my Bread Machine Garlic Knots (or garlic bread) and some white wine would make for a delicious meal.

chicken florentine lasagna
  • cooking spray
  • lasagna noodles
  • cooked chicken (I used rotisserie chicken breasts)
  • pre-shredded sharp Cheddar cheese
  • frozen chopped spinach
  • onion
  • sour cream
  • mayonnaise
  • cream of mushroom soup
  • canned sliced mushrooms
  • cornstarch
  • soy sauce
  • kosher salt
  • ground nutmeg
  • black pepper
  • pre-shredded Parmesan cheese
  • fresh parsley
Print
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easy chicken florentine lasagna

Super Easy Chicken Florentine Lasagna


  • Author: Regan at This Baking Life
  • Total Time: 1 hour 10 minutes
  • Yield: 6 to 8 servings

Description

This Chicken Florentine Lasagna is a huge hit your whole family will love! Make it ahead and freeze for an easy dinner any night of the week.


Ingredients

  • Cooking spray
  • 8 uncooked lasagna noodles
  • 2 cups shredded cooked chicken (I used rotisserie chicken breasts)
  • 2 cups (8 oz.) pre-shredded sharp Cheddar cheese
  • 1 (10-oz.) pkg. frozen chopped spinach, thawed and squeezed dry.
  • 1/3 cup chopped onion
  • 1 cup sour cream
  • 1/3 cup mayonnaise
  • 1 (10.5-oz.) can cream of mushroom soup
  • 1 (6.5-oz.) can sliced mushrooms, drained
  • 1 Tbsp. cornstarch
  • 1 Tbsp. soy sauce
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. black pepper
  • 1 cup (4 oz.) pre-shredded Parmesan cheese
  • Chopped parsley

Instructions

  1. Preheat oven to 350 degrees F. Coat an 11- x 7-inch baking dish with cooking spray; set aside.
  2. Cook pasta in salted water according to package directions for al dente; drain, and set aside.
  3. Meanwhile, in a large bowl stir together chicken and next 12 ingredients (through black pepper); mix well.
  4. Fit 3 to 4 cooked noodles in bottom of the baking dish (number of noodles needed will depenon size of noodles). Top layer of noodles with half of chicken mixture, and spread out into an even layer. Repeat process with remaining noodles (discard any unused noodles) and remaining chicken mixture. Top last layer evenly with 1 cup of the shredded Parmesan.
  5. Cover with aluminum foil, and bake in preheated oven until bubbly and hot throughout. Remove from oven, and let stand 15 minutes. Garnish with chopped parsley, slice, and serve.

Notes

To prepare as a make-ahead freezer meal, wrap unbaked lasagna tightly in aluminum foil. Freeze up to 6 months. To prepare, bake as directed, adding time in 10-minute increments as needed.

  • Prep Time: 10 min
  • Cook Time: 1 hour
  • Category: Dinner
  • Cuisine: American

Nutrition

  • Serving Size: 1 piece
  • Calories: 600
  • Sugar: 6 g
  • Sodium: 1500 mg
  • Fat: 33 g
  • Carbohydrates: 40 g
  • Fiber: 5 g
  • Protein: 35 g

Keywords: chicken florentine lasagna

Before you go, don’t miss these Bread Machine Garlic Knots and Black Bean Lasagna!

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Bread Machine Garlic Knots

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Black Bean Lasagna

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