Chicken Florentine Lasagna

 Chicken Florentine Lasagna

Recipe from Campbells recipe box

2 Cans of chicken cream with herbs soup

2 cups of milk

1 egg

1 container (15 oz) ricotta cheese

6 uncooked lasagna noodles

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

2 Cups cubed cooked chicken or turkey

2 cups shredded cheddar cheese

Stir soup and milk in a medium bowl. Stir the egg and ricotta cheese in a small bowl. Spread 1 cup of the soup in a 13x9x2 inch shallow baking dish. Top with 3 noodles, the ricotta mixture, spinach, chicken, 1 cup of the cheddar cheese and 1 cup of the soup mixture. Top with the remaining 3 noodles and remaining soup mixture. Cover the dish with foil.  Bake at 375 degrees for 1 hour. Uncover the dish and sprinkle with the remaining cheese. Let the lasagna stand for 5 minutes before serving.