Chicken Portobello Lasagna

Ingredients

• 8 oz baby portobello mushrooms fresh sliced
• 1 tablespoon butter 
• 10.8 oz cream of mushroom soup reduced-fat canned
• 10 oz pkt spinach frozen thawed chopped
• 8 oz cup heavy whipping cream sour reduced-fat
• 6  no-boil lasagna noodles 
• 3 tablespoons parmesan cheese grated
• 0.5 teaspoon pepper 
• 0.3 teaspoon salt 
• 8 oz block sharp cheddar cheese shredded 2% reduced-fat
• 18 oz pilgrim's pride eatwellstayhealthy diced boneless skinless
• 18 oz pilgrim's pride eatwellstayhealthy diced boneless skinless

Equipment

• paper towels
• oven
• baking pan
• dutch oven

Directions

1. Preheat oven to 35
2. Drain spinach well, pressing between paper towels.
3. Melt butter in a large Dutch oven over medium-high heat; add chicken and mushrooms, and saut 10 minutes or until chicken is done and mushrooms are tender.
4. Remove from heat. Stir in spinach, soup, and next 3 ingredients; fold in cheese.
5. Spoon one-fourth of chicken mixture in a lightly greased 8- x 8-inch baking dish. Arrange 2 noodles on top of mixture. Repeat layers twice; top with remaining chicken mixture.
6. Sprinkle with Parmesan cheese.
7. Bake, covered, at 350 for 45 minutes; uncover and bake 15 minutes or until bubbly.
8. Let stand 10 minutes before serving.
9. Note: To make ahead, prepare recipe as directed through Step Cover and chill at least 8 hours or up to 24 hours.
10. Let stand at room temperature 30 minutes; proceed with recipe as directed.