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Creamy Chicken-Spinach Lasagna

Creamy Chicken-Spinach Lasagna

Recipe Details
YIELD: 8 servings
PREP TIME: 40 minutes
TOTAL TIME: 1 hour 50 minutes
Creamy Chicken-Spinach Lasagna

12 uncooked lasagna noodles
1 tablespoon butter or margarine
1 medium red bell pepper, chopped
3/4 cup chopped onion
1/3 cup milk
2 cans (10-3/4 oz each) condensed cream of chicken soup
1/2 teaspoon dried basil leaves
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 container (12 oz) part-skim ricotta cheese
3 cups chopped skinned deli rotisserie chicken (from 2-lb chicken)
2 cups fresh baby spinach leaves
2 cups shredded mozzarella cheese (8 oz)
1 cup shredded Italian cheese blend (4 oz)
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley



  1. Heat oven to 350°F. Spray a CORNINGWARE® FRENCH WHITE™ 3-QT. OBLONG CASSEROLE with cooking spray. Cook and drain noodles as directed on package.
  2. In medium microwavable bowl, microwave butter 15 to 30 seconds or until melted. Add bell pepper and onion; cover and microwave 3 minutes; stir. Cover and microwave 2 to 3 minutes longer, until crisp-tender. Stir in milk, soup, basil, pepper and nutmeg.
  3. Place 4 cooked noodles in baking dish. Top with about 1 cup of the soup mixture, half of the ricotta cheese, 1-1/2 cups of the chicken, 1 cup of the spinach leaves, 2/3 cup mozzarella cheese and 1/3 cup Italian cheese blend. Repeat layers once, starting with noodles. Top with remaining 4 noodles, soup mixture, mozzarella cheese and Italian cheese blend. Sprinkle with Parmesan cheese and parsley.
  4. Bake uncovered 50 to 55 minutes or until center is hot and top is golden brown. Let stand 15 minutes before cutting.

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