Chicken Spinach and Artichoke Lasagna

Enjoy all the creamy, cheesy flavors you love in classic spinach artichoke dip baked into this easy Chicken Spinach and Artichoke Lasagna recipe! It’s comfort food, easy enough for a weekday meal yet impressive enough for company.

Easy Chicken Spinach and Artichoke Lasagna Recipe

I rarely leave Costco without a rotisserie chicken, even if I don’t plan on using it right away. I immediately remove the meat from the bone, wrap tightly and freeze. It’s a true lifesaver on days when I need to put together a meal that will satisfy my hungry family.

That’s what I use in this chicken lasagna recipe, inspired by our love of spinach artichoke dip. In it, no bake lasagna noodles are layered with lots of cheese and a creamy cheese chicken mixture combined with spinach and artichokes, that tastes just like the popular spinach dip. Top it all off with a drizzle of prepared Alfredo sauce then bake until bubbly and golden. It comes together with ease resulting in a delicious dish the whole family will love.

Checkout this quick list of key ingredients you’ll need to make simple Cheesy Chicken Lasagna: (Scroll down for full printable recipe card.)

• Lasagna – 15 oven ready no-boil lasagna noodles.
• Chicken – Roughly chopped rotisserie chicken or baked chicken.
• Alfredo Sauce – Three cups prepared Alfredo sauce, use your favorite brand.
• Cheese – One 15 ounce part skim ricotta cheese and 8 ounces chive and onion cream cheese for the creamy ricotta layer. The combination gives it that spinach dip flavor.
• Shredded Cheese – Shredded mozzarella or pepper jack cheese cheese and grated Parmesan cheese.
• Frozen Spinach and Artichokes – Frozen chopped spinach thawed and squeezed dry and marinated artichoke hearts.
• Ranch and Sour Cream – Prepared Ranch salad dressing and sour cream add creaminess and flavor.
• Onion – Green onions for a mild onion flavor.
• Seasonings – Dried Italian seasoning, salt, granulated garlic, red pepper flakes and freshly ground black pepper.
• Herbs – Fresh parsley for garnishing.

How to Make the Best Chicken Spinach Artichoke Lasagna Recipe

• Heat Oven and Prepare the Dish – Preheat the oven to 350°F. Lightly spray the bottom and sides of a deep 13×9-inch baking dish or cake pan with cooking spray.
• Make Ricotta Filling – Whip together the ricotta, cream cheese, Ranch dressing and sour cream until fluffy and combined
• Mix-Ins – By hand stir in the spinach, artichoke hearts, green onion, Parmesan, Italian seasoning, garlic salt, garlic powder, red pepper flakes and black pepper. Mix until the ingredients are evenly distributed.
• Assemble – Drizzle the bottom of the dish with Alfredo sauce and arrange a layer of noodles on top..
• Ricotta Mixture – Spread the noodles with 1/2 of the spinach artichoke mixture, top with chopped chicken and shredded cheese. Repeat ending with a final layer of noodles.
• Top with Alfredo Sauce – Drizzle the remaining Alfredo sauce on top and spread to cover.the noodles.
• Oven – Cover with aluminum foil and bake for 55 minutes or until the noodles are fork tender.
• Bake Uncovered – Remove the foil and sprinkle with the remaining shredded mozzarella cheese and Parmesan. Bake uncovered for 10-15 minutes longer until golden and bubbly. Broil at the end to brown further, if desired.
• Stand Time – Let chicken spinach artichoke lasagna stand for 10 minutes, then cut and serve. Garnish with chopped Italian parsley.

Kitchen Equipment to Make Chicken Spinach and Artichoke Lasagna

• A large bowl.
• Chopping board and sharp knife.
• An electric hand mixer or stand blender to combine the sauce ingredients.
• Cheese grater.
• Measuring cups and spoons.
• 13×9-inch large baking dish or lasagna pan.

Recipe Variations, Tips and Substitutions

• Chicken Substitution – This recipe uses rotisserie chicken which means that the filling requires no additional cooking at all. You could use the same amount of chopped or shredded chicken that’s been roasted, poached, grilled or baked.
• Vegetarian Option – You could replace the chicken with sautéed mushrooms, sundried tomatoes, red bell pepper, green bell pepper, zucchini or squash. Sauté in butter with fresh garlic cloves and add to the layers in place of chicken.
• Fresh Herbs – You can garnish with fresh basil, rosemary or chives.
• Cheese – You can use pepper jack cheese for spice or gruyere cheese for a nutty flavor.
• Using Classic Boiled Lasagna Noodles – You could use boiled noodles for this recipe. Make the noodles according to the package directions and assemble the lasagna per the recipe. When doing so, it will take less time to bake and it doesn’t require covering with foil. Drain the lasagna noodles well.
• Squeeze the Spinach Well – Make a special effort to remove all excess liquid from the spinach or the chicken spinach artichoke mixture could become watery.
• Fresh Spinach – You can use fresh spinach or fresh kale (sauteed in a large skillet to wilt) in this recipe.
• Side Dishes to Serve with Chicken Lasagna – Serve this lasagna with roasted vegetables, a wedge salad and garlic bread or homemade yeast rolls.
• Crockpot Lasagna – If you love lasagna you’ll flip for this Slow Cooker Three Meat Lasagna featuring the same flavors.

Storage and Leftovers

• Make-Ahead Tip – For a time saver you can assemble this lasagna one day in advance then have it ready to pop into the oven when you get in from a busy day. Simply cover with plastic wrap and chill in the refrigerator.
• Bring to Room Temperature – When making in advance, allow a few minutes on the counter before baking or add 15 minutes to the baking time.
• Leftovers – Store baked Chicken Spinach Artichoke Lasagna in an airtight container chilled in the refrigerator for up to 4 days.
• Reheating – Reheat in single servings in the microwave. You can also reheat in a preheated 350°F oven just until heated through.
• Freezer Storage – Store chicken spinach artichoke lasagna in a freezer-safe container frozen for up to 2 months, Thaw overnight in the fridge and reheat just before serving.

More Easy Chicken Recipes to Make

• Lemon Butter Chicken is seasoned with fresh tarragon.
• Smothered Asiago Chicken is filling and satisfying.
• Easy Chicken and Rice Casserole features green chiles and pepper jack cheese.
• Pistachio Chicken is easy enough for a weekday and impressive enough for entertaining.
• Honey Pecan Fried Chicken is smothered with a sweet and salty sauce.
• Chicken Cakes and Remoulade Sauce is a fan favorite!
• Southern Fried Chicken and Waffles will take you from brunch to dinner.
• Maple Chicken from Hugs and Cookies.

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Helpful Kitchen Items:

• 13×9-inch Casserole Dish
• Lasagna Server
• Cheese Grater
• Pasta Bowls

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5 from 3 votes

Chicken Spinach and Artichoke Lasagna

Prep Time15 minutes mins

Cook Time1 hour hr 15 minutes mins

Stand time10 minutes mins

Total Time1 hour hr 40 minutes mins

Course: Main Course

Cuisine: American, Italian Inspired, Southern

Keyword: artichoke-lasagna, cheesy-chicken-spinach-artichoke-lasagna, chicken-lasagna-recipe

Servings: 12 servings

Calories: 555kcal

Author: Melissa Sperka

Ingredients

• 1 15 oz container part skim ricotta cheese
• 1 8 oz container chive and onion cream cheese softened
• 1/2 cup prepared Ranch salad dressing
• 1/2 cup sour cream
• 1/3 cup grated Parmesan cheese
• 1 10 oz box frozen chopped spinach thaw and squeeze dry
• 1 14 oz jar marinated artichoke hearts drained and roughly chopped
• 1/2 cup thinly sliced green onion
• 1/3 cup grated Parmesan cheese plus 2 Tbsp divided
• 1 Tbsp dry Italian seasoning
• 1-2 tsp salt adjust to taste.
• 1 tsp granulated garlic
• 1-2 tsp red pepper flakes Adjust to your taste
• 1/2 tsp freshly ground black pepper
• 15 oven ready no-boil Lasagna noodles
• 4 cups roughly chopped rotisserie chicken
• 3 cups shredded mozzarella or pepper jack cheese cheese divided.
• 3 cups prepared Alfredo sauce divided
• 1 Tbsp chopped Italian parsley optional

Instructions

• Preheat the oven to 350°F. Lightly spray the bottom and sides of a deep 13×9-inch baking dish with cooking spray.
• In a medium-size mixing bowl use an electric mixer to whip together the ricotta, cream cheese, Ranch dressing and sour cream until fluffy and combined
• By hand mix in the spinach, artichoke hearts, green onion, 1/3 cup Parmesan, Italian seasoning, garlic salt, garlic powder, red pepper flakes and black pepper. Mix until the ingredients are evenly distributed.
• To assemble drizzle the bottom of the dish with with 2/3 cup Alfredo sauce and arrange 5 noodles over the sauce.
• Spread the noodles with 1/2 of the spinach filling, top with 1/2 chopped chicken and 1 cup shredded cheese. Repeat ending with a final layer of noodles.
• Drizzle the remaining Alfredo sauce on top and spread to cover.the noodles. Cover with foil and bake for 55 minutes or until the noodles are fork tender.
• Remove the foil and sprinkle with the remaining 1 cup shredded cheese and 2 Tbsp grated Parmesan. Bake uncovered for 10-15 minutes longer until golden and bubbly. Broil at the end to brown further, if desired.
• Let stand for 10 minutes, then cut and serve. Garnish with chopped Italian parsley.

Notes

• • • Chicken Substitution – This recipe uses rotisserie chicken which means that the filling requires no additional cooking at all. You could use the same amount of chopped or shredded chicken that’s been roasted, poached, grilled or baked.
    • Vegetarian Option – You could replace the chicken with sautéed mushrooms, sundried tomatoes, red bell pepper, green bell pepper, zucchini or squash. Sauté in butter with fresh garlic cloves and add to the layers in place of chicken.
    • Fresh Herbs – You can garnish with fresh basil, rosemary or chives.
    • Cheese – You can use pepper jack cheese for spice or gruyere cheese for a nutty flavor.
    • Using Classic Boiled Lasagna Noodles – You could use boiled noodles for this recipe. Make the noodles according to the package directions and assemble the lasagna per the recipe. When doing so, it will take less time to bake and it doesn’t require covering with foil. Drain the lasagna noodles well.
    • Squeeze the Spinach Well – Make a special effort to remove all excess liquid from the spinach or the chicken spinach artichoke mixture could become watery.
    • Fresh Spinach – You can use fresh spinach or fresh kale (sauteed in a large skillet to wilt) in this recipe.

•  

Nutrition

Serving: 1serving | Calories: 555kcal | Carbohydrates: 27g | Protein: 28g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 1375mg | Potassium: 294mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3209IU | Vitamin C: 4mg | Calcium: 331mg | Iron: 1mg

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