This Cheesy Chicken Spinach and Artichoke Lasagna was a happy accident born out of necessity. In a bit of a dinner time bind, I took no boil lasagna noodles and slathered them with a mixture of spinach and chopped artichokes along with the same seasonings we love in spinach artichoke dip. I added a layer of cooked chicken giving it a bit of a twist turning it into a main dish. The noodles are layered with lots of cheese and rotisserie chicken then topped off with a drizzle of prepared Alfredo sauce. It comes together with ease and bakes like a dream. Easy enough for a weekday impressive enough for company.
On the particular day I made this, I had a hungry family plus friends to feed in a hurry and I had to get creative with what I had in my fridge and pantry. If you’ve been with me very long you know I never 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 and friends.
Due to using rotisserie chicken, the filling requires no additional cooking at all and using no boil noodles makes it even easier. If needed, you can certainly assemble this lasagna in advance then have it ready to pop into the oven when you get in from a busy day. If you love spinach artichoke dip you’ll flip for this main dish lasagna featuring the same flavors. It doesn’t get any better than that.
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Helpful Kitchen Items:
Cheesy Chicken Spinach and Artichoke Lasagna
Ingredients
- 1 15-oz part skim ricotta cheese
- 1 8-oz spreadable Onion & Chive cream cheese, softened
- 1/2 cup prepared Ranch salad dressing
- 1/2 cup sour cream
- 1/3 cup grated Parmesan cheese
- 1 10-oz frozen chopped spinach, thawed and dried
- 1 14-oz can 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
- 2 tsp garlic salt
- 1 tsp garlic powder
- 1-2 tsp red pepper flakes Adjust to your taste
- 1/2 tsp freshly ground black pepper
- 15 oven ready 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 9 x 13-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
Gayle says
April 26, 2017 at 10:01 amHow much chicken do you use? I don’t see it in the recipe
Melissa says
April 26, 2017 at 10:10 am4 cups roughly chopped rotisserie chicken.
Suzanne says
April 26, 2017 at 6:52 pmWhen do you add the thinly sliced green onion?
Melissa says
April 26, 2017 at 8:16 pmMix it into the filling by hand with the spinach, artichokes and seasonings.
Marie says
April 26, 2017 at 8:23 pmHi, Melissa what degrees is the oven set at?
And thanks for another great recipe!
Melissa says
April 26, 2017 at 8:33 pmHi Marie, sorry that wasn’t clear I moved it to the beginning of the instructions. 350°F.
Melissa says
April 28, 2017 at 4:32 pmIs it ok to use whole milk ricotta cheese? I accidentally grabbed that instead of skim. Thanks!! 🙂
Melissa says
April 28, 2017 at 4:39 pmOh sure, it will be even more decadent. I specified because it’s not necessary to use full fat but, it will be delicious!
Melissa says
April 28, 2017 at 4:53 pmThank you so much!! My husband and daughter are very excited to have this for dinner tonight!!
Melissa says
April 28, 2017 at 4:57 pmI sure hope you guys love it as much as we do!
Katherine says
April 29, 2017 at 6:23 pmWow! Yummy, yummy! 🙂 Saving this to try.
Melissa says
April 29, 2017 at 6:27 pmThank you!
Melissa says
April 30, 2017 at 6:46 pmWe made this on Friday and it was amazing!! When my husband tried it he said if the way to a man’s heart is through his stomach that he has never loved me more! He said this lasagna was on another level! My daughter loved it too! She ate every last bit on her plate. Thank you for sharing such a wonderful recipe! We are having the leftovers for dinner tonight ????
Melissa says
April 30, 2017 at 7:10 pmThat makes me so happy. Some of our favorite meals have been happy accidents in the kitchen and I’m thrilled your family loves this, too!
Carolynn Novak says
March 20, 2019 at 7:53 pmConfused, do i buy Alfredo sauce or are the first ingredients what you are calling the Alfredo sauce??
Melissa says
March 20, 2019 at 7:58 pmThe first ingredients are part of the filling. You need 3 cups of prepared alfredo sauce for this recipe as stated in the ingredient list.
Carolynn Novak says
March 20, 2019 at 8:01 pmThank you!
Melissa says
March 21, 2019 at 8:05 amMy pleasure, enjoy!