Cheesy Chicken and Spinach Lasagna

Hamburger Helper® gives you a jump start on this mouthwatering Italian favorite. MORE+ LESS-

By Betty Crocker Kitchens

June 23, 2011

Ingredients

tablespoon butter or margarine

pound boneless skinless chicken breast halves or thighs, cut into 1/2-inch strips

package Hamburger Helper™ four cheese lasagna

2 1/2

cups hot water

cup milk

package (10 ounces) frozen chopped spinach, thawed and squeezed to drain

tomato, cut into 1/2-inch pieces

1/4

cup milk

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1

Melt butter in 10-inch skillet over medium-high heat. Cook chicken in butter 3 to 5 minutes, stirring frequently, until golden brown.
2

Stir in Sauce Mix, hot water and 1 cup milk. Heat to boiling, stirring occasionally. Stir in uncooked Pasta; heat to boiling. Reduce heat; cover and simmer 15 minutes, stirring occasionally. Stir in spinach and tomato. Remove from heat.
3

Stir Supreme Topping Mix and 1/4 cup milk about 30 seconds or until almost smooth. Stir chicken mixture; pour cheese mixture evenly over chicken mixture. Let stand uncovered about 5 minutes or until sauce is as thick as you'd like (sauce will thicken as it stands).

One lasagna, two lasagne. Lasagne is actually the plural form of lasagna.
Want to make it meatless? Use 3/4 cup coarsely chopped onion and a 4-ounce can of mushroom pieces and stems, drained, instead of the chicken.