White Chicken, Artichoke, Spinach and Tomato Lasagna

Tonight’s dinner was a white chicken and artichoke lasagna. The recipe was adapted from one Erin gave me from tandriantastytidbits.blogspot.com. I did some of this and changed some of that. The following is what I ended up with.  

These are the ingredients I used minus the basil. It was still outside staying fresh in the pot its growing in.
In a pinch you can just use the precooked stuff in the store but I prefer to cook it from scratch. It tastes better and doesn’t take long to prep. Notice the proper use of a pot holder when pulling the chicken out of the oven. Those handles get hot. That pot holder is from Panhandler
The ingredients are chopped, blanched, sliced and grated to create this. The original recipe called for sun dried tomatoes and no spinach. I replaced with fresh ripe tomato and blanched baby spinach leaves.
Here is the fully assembled lasagna. At this point you could throw it in the oven and bake it for 30 minutes at 350 degrees. Or you can do as I did and let it sit in the fridge overnight and let it set up some before baking it. Just take it out of the icebox an hour before cooking.
Here is the final product. I put it under the broiler for a couple of minutes. I like to toast the cheese a little at the end of the cooking time. Yes I know the pan looks messy and I’m sure Chef Gordon Ramsey would tell me where to go with it if I brought it up to the pass that way.
Check out all those delicious layers! The fresh spinach and tomato really make a difference. Now for the true test……….

and again!!!!!
and its a triple score!!!!!!!


  • 2 cups shredded cooked chicken breasts
  • 2 cups fresh blanched spinach
  • 1 can (14 oz.) artichoke hearts, drained, chopped
  • 1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
  • 1/2 cup Grated Parmesan Cheese
  • 2 large (or however many it takes) ripe thin sliced tomatoes
  • 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1 cup milk
  • 1/2 tsp. garlic powder
  • 1/4 cup tightly packed fresh basil, chopped, divided
  • 12 lasagna noodles, cooked (regular not no-boil)


HEAT oven to 350°F.
COMBINE chicken, artichokes, 1 cup mozzarella, and Parmesan. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture.
SPREAD half the remaining cream cheese mixture onto bottom of 13×9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture, sliced tomato and spinach. Repeat layers of noodles, spinach, tomato and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover.
BAKE 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.

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