Campbells Chicken Florentine Lasagna Recipes

CAMPBELL'S CHICKEN FLORENTINE LASAGNA

Campbell's Chicken Florentine Lasagna image

I got this in an email from Campbell's today. I checked to see if it was already on here, and found several that are different than this one, so here it is. I am going to try it soon. Sounds delicious.

Provided by jrivera

Categories One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 (10 3/4 ounce) cans campbell's condensed cream of chicken with herbs soup
2 cups milk
1 egg
1 (15 ounce) container ricotta cheese
6 uncooked lasagna noodles
1 (10 ounce) package frozen chopped spinach, thawed and well drained
2 cups cubed cooked chicken or 2 cups turkey
2 cups shredded cheddar cheese (about 8 ounces)

Steps:

Stir the soup and milk in a small bowl until smooth. Stir the egg and ricotta in a medium bowl.
Spread 1 cup soup mixture in a 3-quart shallow baking dish. Top with 3 uncooked lasagna noodles, ricotta mixture, spinach, chicken, 1 cup Cheddar cheese and 1 cup soup mixture. Top with remaining uncooked lasagna noodles and remaining soup mixture. Cover the baking dish.
Bake at 375°F for 1 hour or until the lasagna is hot. Uncover the baking dish. Top with the remaining Cheddar cheese. Let stand for 10 minutes.
Tip: To thaw the spinach, microwave on HIGH for 3 minutes, breaking the spinach apart with a fork halfway through heating.

Nutrition Facts : Calories 368.6, Fat 17.1, SaturatedFat 9.2, Cholesterol 115, Sodium 185.1, Carbohydrate 25.1, Fiber 2.1, Sugar 1.1, Protein 28.4

EASY CHICKEN FLORENTINE (CAMPBELL'S) RECIPE - (4.5/5)

Easy Chicken Florentine (Campbell's) Recipe - (4.5/5) image

Provided by sandiB2010

Number Of Ingredients 6

Ingredients

1 3/4 pounds skinless, boneless chicken breast halves
2 tablespoons olive oil
1 large onion, minced (about 1 cup)
1 carton (14.5 ounces) Campbell's® Savory Portobello Mushroom Soup
6 ounces (6 ounces) fresh baby spinach (about 8 cups)
1/2 cup grated Parmesan cheese

Steps:

1. Season the chicken as desired. Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until browned on both sides. Remove the chicken from the skillet. 2. Add the onion to the skillet and cook until the onion is tender, stirring occasionally. Stir in the soup and heat to a boil. Stir in the spinach and cook until the spinach is wilted. 3. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Season to taste. Sprinkle with the cheese.

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