Chicken Artichoke Lasagna Recipe

Name: Chicken Artichoke Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 uncooked lasagna noodles; 1 (16 ounce) jarwhite alfredo sauce; ¼ cup milk; 1 ½ teaspoons dried oregano leaves; 3 cups coarsley chopped cooked chicken; 1 (14 ounce) can water-packed artichoke hearts, drained and chopped; ½ cup chopped red bell pepper; ¼ cup finely chopped onion; 1 garlic clove, pressed; 3 cups shredded mozzarella cheese; 1 (4 ounce) packagecrumbled feta cheese; 2 cups packed fresh baby spinach leaves (about 4 ounces)

Servings: persons

10 uncooked lasagna noodles
1 (16 ounce) jarwhite alfredo sauce
¼ cup milk
1 ½ teaspoons dried oregano leaves
3 cups coarsley chopped cooked chicken
1 (14 ounce) can water-packed artichoke hearts, drained and chopped
½ cup chopped red bell pepper
¼ cup finely chopped onion
1 garlic clove, pressed
3 cups shredded mozzarella cheese
1 (4 ounce) packagecrumbled feta cheese
2 cups packed fresh baby spinach leaves (about 4 ounces)

1
Preheat oven to 375 degrees and cook noodles in stockpot according to package directions.
2
In small bowl, combine Alfredo sauce, milk, oregano and whisk until blended then set aside.
3
Coarsely chop chicken, artichokes, bell pepper and onion and place in large bowl then press garlic over bowl.
4
Add mozzarella and feta cheeses and mix well.
5
To assemble lasagna, spread 2/3 cup of Alfredo sauce mixture over
6
bottom of rectangular pan and top with half of the noodles, overlapping to fit.
7
Layer half of the spinach leaves over noodles and top with half of the chicken mixture.
8
Repeat layers, starting with half of the remaining sauce.
9
After layering, pour remaining sauce over top of lasagna.
10
Cover with aluminum foil and bake 45 minutes.
11
Remove foil and continue baking 10-15 minutes or until bubbly.
12
Remove from oven and let stand 15 minutes for easier serving.
13
To prepare up to one day in advance, cover with aluminum foil and refrigerate.
14
When ready to bake, remove from refrigerator while
15
preheating oven and increase covered baking time to 55 minutes.

1633

kcal

Calories

Fat

203

Carbs

121

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 10 uncooked lasagna noodles, 1 (16 ounce) jarwhite alfredo sauce, ¼ cup milk, 1 ½ teaspoons dried oregano leaves, and more.

Yes, Chicken Artichoke Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Artichoke Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions