The Methodist Ladies' Chicken Lasagne Florentine

The Methodist Ladies' Chicken Lasagna Florentine~PRINT

6 lasagna noodles, uncooked

1 (10-ounce) package chopped frozen spinach, thawed

2 cups cooked, chopped chicken, about 3 medium breasts

2 cups shredded cheddar cheese

1/3 cup finely chopped onion

1/4 to 1/2 teaspoon ground nutmeg

1/2 teaspoon salt

2 teaspoons white pepper

1 tablespoon soy sauce

1 (10 3/4-ounce) can cream of mushroom soup

1 (8-ounce) carton sour cream

1/3 cup homemade mayonnaise

3/4 cup freshly grated Parmesan cheese, or to taste

Butter pecan topping (recipe below)

Preheat oven to 350 degrees. Cook the noodles according to package directions, drain and set aside. Drain the spinach well, pressing between layers of paper towels. Combine the spinach, chicken, cheddar cheese, onion, nutmeg, salt, pepper, soy sauce, soup, sour cream and mayonnaise in a large bowl. Stir well to blend. Arrange half the noodles in a lightly greased 11-by-7-by-1 1/2-inch baking dish. Spread half the chicken mixture over the noodles. Repeat this procedure with the remaining chicken mixture and noodles. Sprinkle with Parmesan cheese and Butter Pecan Topping. Bake, covered, for 55 to 60 minutes, or until hot and bubbly. Let stand for 15 minutes before cutting. Serves eight.

Butter Pecan Topping:
2 tablespoons butter or margarine

1 cup chopped pecans

Melt the butter in a skillet over medium heat; add the pecans and cook for 3 minutes. Cool completely.