Hey y’all. My friend Deb (who is awesome, as all Debs are!) once told me that ‘easy’ and ‘chicken’ were two of the most powerful words on the Interweb, and she should know. She worked for Martha Stewart. So hopefully we’ll score BIG on the search engines with this rich and delicious little number.
This recipe comes via New Zealand, where I first made it for the man I should’ve married, but its true origin is the New York Times. (U!S!A!) Since it doesn’t have ricotta cheese and is only two layers high, I’m not sure it’s truly a lasagna. But it is truly, insanely RICH. It has pretty much every fatty component known to man short of bacon and butter. (Don’t worry. It’s still GOOD.)
I simply purchase a rotisserie chicken, shredding it with painstaking care, leaving no bone unturned. Then I stare at it for a little while, thinking, “You know, you would make a LOVELY chicken salad. Some toasted walnuts, a handful of dried cranberries…” before I finally plop it in the bowl and commit to lasagna. (I have commitment issues, clearly.)
Oh! Almost forgot. I haven’t made this lasagna in a long time, and thus forgot the ingredient list. Snobby foodie that I am, I told Adra that I would never, EVER stoop to making a casserole of ANY KIND (including tuna) with cream of mushroom soup, as it is the work of the devil. I spoke, loftily, of bechamel sauce. Of effortlessly whipping up a roux with flour and butter and enriching it with cheese. I LIED.
So, do a few extra laps in the pool, miles on the treadmill, floors on the stairmaster, then do yo’self a flava and make this here dish.
Chicken Lasagna Heart Attack
6-8 lasagna noodles (make a few more as insurance)
1 pkg frozen chopped spinach (thawed and drained)
2 cups shredded cooked chicken
2 cups shredded cheddar cheese
1/3 cup finely chopped onion
1/4 tsp ground nutmeg
1 tablespoon corn starch
1/2 tsp salt
1/4 tsp pepper
1 tablespoon soy sauce (yes, soy sauce!)
1 can cream of mushroom soup, undiluted
1 carton sour cream (8 0z.)
1 five oz jar sliced mushrooms
1/3 cup mayo
1 cup grated parmesan
Cook noodles, set aside. (I always drizzle a little olive oil after I drain them to keep them from sticking to each other.) Squeeze all water out of spinach. Combine spinach, chicken and all other ingredients except parmesan. Arrange 3-4 noodles in the bottom of a buttered 9 x 13″ pan. Spread half of chicken mixture over noodles. Repeat with remaining noodles and chicken mixture. Sprinkle with parmesan. Bake at 350°F for 50-60 minutes, till hot and bubbly. Allow to stand at least 15 min before cutting.