↞ recipe box start page
Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
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
view more member recipes
CHICKEN LASAGNA WITH ARTICHOKE-SPINACH DIP TOP LAYER
view my recipes
print
save
Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Artichoke Chicken Lasagna
by sgre52160
2 tablespoons olive oil 1/4 cup diced onion 4 cloves garlic, minced 1 pound boneless chicken breasts, cut into cubes 1 teaspoon Italian seasoning coarse salt and fresh black pepper 2 (14 ounce)
by sgre52160
2 tablespoons olive oil 1/4 cup diced onion 4 cloves garlic, minced 1 pound boneless chicken breasts, cut into cubes 1 teaspoon Italian seasoning coarse salt and fresh black pepper 2 (14 ounce)
Spinach Chicken Lasagna
by sgre52160
1 (10 oz) pkg chopped frozen spinach, thawed and squeezed dry 2 cups cheddar cheese, shredded 1/3 cup chopped onion (I use about 1/2 cup) 1 tbsp cornstarch 1 tbsp soy sauce 1/3 cup of mayo 1(8 o
by sgre52160
1 (10 oz) pkg chopped frozen spinach, thawed and squeezed dry 2 cups cheddar cheese, shredded 1/3 cup chopped onion (I use about 1/2 cup) 1 tbsp cornstarch 1 tbsp soy sauce 1/3 cup of mayo 1(8 o
Chicken With Spinach, Artichoke And Sun-dried Tomato Pasta
by sgre52160
1 cup vegetable or chicken broth 12 julienne cut sun-dried tomatoes packed in oil 1 (8 ounce) package uncooked penne or fettuccine pasta 2 tablespoons pine nuts 1 tablespoon olive oil 1 medium ye
by sgre52160
1 cup vegetable or chicken broth 12 julienne cut sun-dried tomatoes packed in oil 1 (8 ounce) package uncooked penne or fettuccine pasta 2 tablespoons pine nuts 1 tablespoon olive oil 1 medium ye
Chicken And Spinach Alfredo Lasagna
by sgre52160
1 (12 oz) pkg lasagna noodles 2 (10.75 oz) cans condensed cream of mushroom soup 3 cups heavy cream 1 cup grated Parmesan cheese 1/4 cup butter 4 tbsp olive oil 1/2 large onion, diced
by sgre52160
1 (12 oz) pkg lasagna noodles 2 (10.75 oz) cans condensed cream of mushroom soup 3 cups heavy cream 1 cup grated Parmesan cheese 1/4 cup butter 4 tbsp olive oil 1/2 large onion, diced
Spinach And Feta Lasagna (aka Spanakopita Lasagna) (cc)
by ICOOK2
4 bunches spinach (blanched and squeezed dry; or 4 boxes frozen spinach, thawed and squeezed dry) 1 cup herbs (such as parsley, dill and mint; chopped) 1 bunch green onions (sliced) 1 cup feta (cru
by ICOOK2
4 bunches spinach (blanched and squeezed dry; or 4 boxes frozen spinach, thawed and squeezed dry) 1 cup herbs (such as parsley, dill and mint; chopped) 1 bunch green onions (sliced) 1 cup feta (cru
view more member recipes
related CDKitchen recipes
Chicken Lasagna Florentine
Blonde Lasagna
Chicken Alfredo Lasagna
Goat Cheese, Spinach, and Artichoke Dip
Stuffed Artichoke Bottoms
No Cheese Lasagna
Fresh Baby Spinach And Artichoke Dip
Lasagna With Prosciutto
Olive Garden Hot Spinach and Artichoke Dip
Creamy Spinach-Artichoke Mini Pizzas