RECIPE OF THE DAY

Chicken Lasagna Florentine
Ingredients:

6 lasagna noodles, uncooked
1 10 oz package frozen chopped spinach, thawed
2 cups chopped, cooked chicken
16 oz shredded Cheddar cheese
1/3 cup finely chopped onion
¼ to ½ teaspoons freshly ground nutmeg
1 tablespoon cornstarch
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon soy sauce
1(10 ¾ oz) can cream of mushroom soup, undiluted
1 8 oz carton of sour cream
1 (4.5 oz) jar sliced mushrooms, drained
1/3 cup mayonnaise or salad dressing
8 oz freshly grated Parmesan cheese
Butter-Pecan Topping

Prepare:

Cook noodles according to package directions; drain and set aside.   
Drain spinach well, pressing between layers of paper towels 
Combine spinach, chicken, and next 11 ingredients in a large bowl; stir well to blend.
Arrange 2 noodles in a lightly greased 11 x 7 x 1-1/2 baking dish. Spread half of chicken mixture over noodles. Repeat procedures with remaining noodles and chicken mixture. Sprinkle with Parmesan cheese and Butter-Pecan Topping. 
Bake, covered, at 350 degrees for 55 to 60 minutes or until hot and bubbly. Let stand 15 minutes before cutting.
Yield: 8 servings.
Butter-Pecan Topping:
2 tablespoons butter or margarine 1 cup chopped pecans
Melt butter in a skillet over medium heat; add pecan, and cook for 3 minutes. Cool completely.
Bessie Burk