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Hush n Wonder

fashion, food, and all things fabulous

Last night was wonderfully relaxing.  I cleaned, watched the Golden Globes, and made a dinner so scrumptious I had to share it with you.  I got this casserole recipe from my good friend and horse show buddy, Karla.   She would often bring this dish to our barn and there was something about it that was so amazingly satisfying.  I’m happy to report that this wonderful casserole is a breeze to make and perfect for a chilly weather.  Oh, and forgive me for the lack of pictures, I was very anxious to sit down and enjoy!

Chicken Spinach Lasagna Casserole


1 (10 oz) package frozen spinach, thawed and drained

2 cups of cooked shredded chicken

2 cups grated cheddar cheese

1/3 cup chopped onion

1 Tbsp cornstarch

1 tsp salt

1/4 tsp black pepper

1 Tbsp soy sauce

1 (10 oz can) cream of mushroom soup

1 cup sour cream

1 (4 1/2 oz can) of sliced mushrooms, drained

1/3 cup of mayo

6 Lasagna noodles, cooked

1 cup grated parmesan cheese

1 cup chopped pecans


Preheat oven to 350 degrees.

In a large bowl combine spinach, chicken, cheddar cheese, onion, cornstarch, salt, pepper, mayo, soy sauce, soup, sour cream, and mushrooms. 

Grease a 9 x 13 x 2 inch pan and lay three noodles on the bottoms.  Then pour half of the spinach mixture on top of the noodles.   Then layer the remaining noodles and pour on the rest of the mixture. 

Top with parmesan cheese and pecans. Bake for 1 hour. 


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