My mom worked really hard to make what my family lovingly calls a "shannon friendly" version of something my entire family eats for sunday dinners. The following is the recipe she came up with (after asking millions of questions and establishing what I can and can't eat)I absolutley loved it, it is tastey and filling.
-1 package of no-yolk egg noodles
-2 small chicken breasts
-1L low fat, low sodium chicken broth
-cornstarch and water mix (to thicken sauce)
-one bunch of spinach (could use frozen)
-3/4 a container of soy sour cream (she used toffutti sour supreme)
-1 bag pre-shredded soy mozzarella
Spices: she just added "a whole bunch" in her words
garlic powder
onion powder
thyme
rosemary
Cook entire package of no yolk egg noodles and set aside
In a pan cook 2 chicken breasts in chicken broth along with various spices. When chicken is cooked take out and cut into small chunks. Add water/cornstarch mix and stir until thinkened.
mix together sour cream and 3/4 of the shredded mozzarella
In an 8x8 pan put a layer of sauce on the bottom, next add half of the noodles, next add entire sour cream, mozza mix spreading evenly over noodles,add half of the diced chicken place spinach in an even layer over the chicken , put the rest of the noodles on top of chicken, add the rest of the sauce, the rest of the chicken on top of the noodles and spread the last 1/4 of the mozzarella on top.
Cover with tinfoil and bake in the oven at 325 for about 40mins, or until warmed through and browned on top.
Serve with Sourdough bread.
Yummy!!!
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Lazyman's chicken lasagna
