Chicken, Spinach and Mushroom Lasagna

Looking for a cheesy chicken and vegetable casserole for dinner? Then check out this great lasagna recipe.

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Servings 8

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ingredients 12
Prep Time 50 min
Total Time 1 hr 45 min

Ingredients

9: uncooked lasagna noodles

3: cups milk

2: teaspoons dried Italian seasoning

1: teaspoon garlic salt

1: cup chicken broth

3: tablespoons cornstarch

1/4: cup grated Parmesan cheese

1: (1-lb.) pkg. frozen cut leaf spinach, thawed, squeezed to drain*

1/2: cup chopped green onions

4: oz. (1 cup) shredded mozzarella cheese

2: cups sliced fresh mushrooms

2: cups cubed cooked chicken

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Directions

1 Cook lasagna noodles to desired doneness as directed on package. Drain; place in cold water.
2 Meanwhile, heat oven to 350°F. In large saucepan, combine milk, Italian seasoning and garlic salt. Bring to a boil. In small bowl, combine broth and cornstarch; blend well. Slowly add cornstarch mixture to hot milk mixture, stirring constantly. Cook over medium heat for 5 minutes or until bubbly and thickened, stirring constantly. Stir in Parmesan cheese.
3 Drain noodles. Spread 1/2 cup white sauce in bottom of ungreased 13x9-inch (3-quart) baking dish. Top with 3 noodles. In medium bowl, combine 1 cup white sauce, spinach, onions and half of the mozzarella cheese; spread evenly over noodles. Arrange 3 noodles over spinach mixture.
4 In same medium bowl, combine 1 cup white sauce, mushrooms and chicken; spread over noodles. Arrange 3 noodles over chicken mixture. Top with remaining white sauce. Cover tightly with foil.
5 Bake at 350°F. for 50 to 55 minutes or until hot and bubbly. Uncover; sprinkle with remaining half of mozzarella cheese. Let stand 15 minutes. If desired, garnish with fresh Italian parsley.