Shelly's Recipe

CHICKEN LASAGNA WITH ARTICHOKE-SPINACH DIP TOP LAYER

Category: Pasta - Baked

2 cans cream of celery soup
1 soup can whole milk
1 (15-oz) container whole- milk ricotta cheese, divided
2 (8-oz) pkg shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
3 large eggs, divided
4 tbsp chopped fresh parsley
1 1⁄2 tsp seasoned salt
1⁄4 tsp ground black pepper
1 (14-oz) can artichoke hearts, drained, rinsed, and chopped
1 (10-oz) pkg frozen chopped spinach, thawed and drained
2⁄3 cup prepared Alfredo sauce
1⁄2 tsp minced garlic
1⁄2 (8-oz) pkg cream cheese, softened
1⁄4 cup sour cream
1 (1-pound) pkg lasagna noodles, cooked according to pkg directions and drained on paper towels
1 1⁄2 pounds chopped cooked chicken
1 (8-oz) pkg sliced provolone cheese

Preheat oven to 375.

In a medium microwave-safe bowl, combine soup and milk. Microwave on High for 2 minutes, or until warm.

In a large bowl, combine two-thirds ricotta, 1 pkg mozzarella cheese, 3⁄4 cup Parmesan cheese, 2 eggs, parsley, seasoned salt, and pepper.

In a large bowl, combine remaining one-third ricotta, artichokes, spinach, Alfredo sauce, garlic, cream cheese, sour cream, remaining 1 egg, and remaining 1⁄4 cup Parmesan cheese.

Spread one-fourth soup mixture evenly in bottom of a 13x9-inch baking pan. Arrange 3 noodles lengthwise over soup mixture. Spread with one-half ricotta-mozzarella mixture. Top with one-half of chicken. Spoon one-fourth soup mixture on top of chicken. Arrange 4 noodles crosswise over soup mixture, cutting ends of noodles if necessary. Spread with remaining one-half ricotta-mozzarella mixture. Top with remaining one-half of chicken. Spoon one-fourth soup mixture on top of chicken. Arrange 3 noodles lengthwise over soup mixture. Top with artichoke mixture. Spoon remaining one-fourth soup mixture on top of artichoke mixture. Top evenly with slices of provolone cheese. Sprinkle evenly with remaining 1 pkg mozzarella. Cover with aluminum foil, sprayed with nonstick cooking spray to prevent sticking. Bake for 25 minutes. Remove foil, and bake for 25 minutes longer. Let stand for 15 minutes before serving. Serves 12