Chicken Lasagna With Artichoke Dip Topping Recipe

Name: Chicken Lasagna With Artichoke Dip Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (10 3/4 ounce) canscampbells cream of celery soup; 1 (10 3/4 ounce) soup can whole milk; 1 (15 ounce) container whole milk ricotta cheese, divided; 2 (8 ounce) packagesshredded mozzarella cheese, divided; 1 cup grated parmesan cheese, divided; 3 large eggs, divided; 4 tablespoons chopper fresh parsley; 1 ½ teaspoons seasoning salt; ¼ teaspoon ground black pepper; 1 (14 ounce) can artichoke hearts, drained, rinsed and chopped; 1 (10 ounce) package frozen chopped spinach, thawed and drained; ⅔ cup prepared alfredo sauce; ½ teaspoon minced garlic; 0.5 (8 ounce) package cream cheese, softened; ¼ cup sour cream; 1 (1 lb) package lasagna noodle, cooked according to package directions and drained on paper towels; 1 12 lbs chopped cooked chicken; 1 (8 ounce) packagesliced provolone cheese

Servings: persons

2 (10 3/4 ounce) canscampbells cream of celery soup
1 (10 3/4 ounce) soup can whole milk
1 (15 ounce) container whole milk ricotta cheese, divided
2 (8 ounce) packagesshredded mozzarella cheese, divided
1 cup grated parmesan cheese, divided
3 large eggs, divided
4 tablespoons chopper fresh parsley
1 ½ teaspoons seasoning salt
¼ teaspoon ground black pepper
1 (14 ounce) can artichoke hearts, drained, rinsed and chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
⅔ cup prepared alfredo sauce
½ teaspoon minced garlic
0.5 (8 ounce) package cream cheese, softened
¼ cup sour cream
1 (1 lb) package lasagna noodle, cooked according to package directions and drained on paper towels
1 12 lbs chopped cooked chicken
1 (8 ounce) packagesliced provolone cheese

1
Preheat over to 375 degrees.
2
In a medium microwave-safe bowl, combine soup and milk.
3
Microwave on High for 2 minutes or until warm.
4
In a large bowl, combine 2/3 ricotta, 1 pkg mozzarella cheese, 3/4 C parmesan cheese, 2 eggs, parsley, seasoned salt, and pepper.
5
In a large bowl, combine remaining 1/3 ricotta, artichokes, spinach, Alfredo sauce, garlic, cream cheese, sour cream, remaining 1 egg and remaining 1/4 C of parmesan cheese.
6
Spread 1/4 soup mixture evenly in bottom of 13x9-inch baking pan.
7
Arrange 3 noodles lengthwise over soup mixture.
8
Spread with 1/2 ricotta-mozzarella mixture.
9
Top with 1/2 of chicken.
10
Spoon 1/4 soup mixture on top of chicken.
11
Arrange 4 noodles crosswise over soup mixture, cutting ends of noodles if necessary.
12
Spread with remaining 1/2 ricotta-mozzarella mixture.
13
Top with remaining 1/2 of chicken.
14
Spoon 1/4 soup mixture on top fo chicken.
15
Arrange 3 noodles lengthwise over soup mixture.
16
Top with artichoke mixture.
17
Spoon remaining 1/4 soup mixture on top of artichoke mixture.
18
Top evenly with slices of provolone cheese.
19
Sprinkle evenly with remaining 1 package mozzarella.
20
Cover with foil, sprayed with Pam to prevent sticking.
21
Bake for 25 minutes.
22
Remove foil, and bake for 25 minutes longer.
23
Let stand for 15 minutes before serving.

619

kcal

Calories

Fat

Carbs

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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 18 ingredients. The key ingredients include: 2 (10 3/4 ounce) canscampbells cream of celery soup, 1 (10 3/4 ounce) soup can whole milk, 1 (15 ounce) container whole milk ricotta cheese, divided, 2 (8 ounce) packagesshredded mozzarella cheese, divided, and more.

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

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chicken Lasagna With Artichoke Dip Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions