Chicken Lasagna With Artichoke Dip Topping

Submitted by Lauri N.

"Decadent, rich alfredo sauce lasagna - from 2009 Paula Deen Magazine"

 

• Ready In: 1hr 45mins
• Ingredients: 18
• Yields: 1 9 x 13 casserole
• Serves: 12

ingredients

• 2 (10 3/4 ounce) cans campbells 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) packages shredded mozzarella cheese, divided
• 1 cup grated parmesan cheese, divided
• 3 large eggs, divided
• 4 tablespoons chopper fresh parsley
• 1 1⁄2 teaspoons seasoning salt
• 1⁄4 teaspoon ground black pepper
• 1 (14 ounce) can artichoke hearts, drained, rinsed and chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 2⁄3 cup prepared alfredo sauce
• 1⁄2 teaspoon minced garlic
• 0.5 (8 ounce) package cream cheese, softened
• 1⁄4 cup sour cream
• 1 (1 lb) package lasagna noodle, cooked according to package directions and drained on paper towels
• 1 1⁄2 lbs chopped cooked chicken
• 1 (8 ounce) package sliced provolone cheese

directions

1. Preheat over to 375 degrees.
2. In a medium microwave-safe bowl, combine soup and milk. Microwave on High for 2 minutes or until warm.
3. In a large bowl, combine 2/3 ricotta, 1 pkg mozzarella cheese, 3/4 C parmesan cheese, 2 eggs, parsley, seasoned salt, and pepper.
4. 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.
5. Spread 1/4 soup mixture evenly in bottom of 13x9-inch baking pan. Arrange 3 noodles lengthwise over soup mixture. Spread with 1/2 ricotta-mozzarella mixture. Top with 1/2 of chicken. Spoon 1/4 soup mixture on top of chicken. Arrange 4 noodles crosswise over soup mixture, cutting ends of noodles if necessary. Spread with remaining 1/2 ricotta-mozzarella mixture. Top with remaining 1/2 of chicken. Spoon 1/4 soup mixture on top fo chicken. Arrange 3 noodles lengthwise over soup mixture. Top with artichoke mixture. Spoon remaining 1/4 soup mixture on top of artichoke mixture. Top evenly with slices of provolone cheese. Sprinkle evenly with remaining 1 package mozzarella. Cover with foil, sprayed with Pam to prevent sticking. Bake for 25 minutes. Remove foil, and bake for 25 minutes longer. Let stand for 15 minutes before serving.