Hot Eats and Cool Reads: Creamy Chicken and Spinach Lasagna Recipe

Jul 1, 2013

Creamy Chicken and Spinach Lasagna Recipe

Hello! I hope your Monday treated you well this week. I had such a hard time getting out of bed this morning to go to work. How I wish for just one more weekend day. As I'm sure we all wish for that lol!

Today's recipe is ah-mazing!! I came up with it, spur of the moment, when my sister wanted to come over for dinner one evening. It comes together so quickly using pre-cooked chicken and the flavor is incredible. We ate way more than we should have, but there was still a half a pan left. I left it on the counter to cool since it was still piping hot and hopped on the computer for an hour. I couldn't keep my eyes open after awhile, so I decided to go to bed. The next morning, I walked out of my bedroom and smelled garlic. I knew then, that I forgot to put the leftovers in the fridge. UGH! I hate when that happens!! I was so looking forward to leftovers for lunch that day!! Make this recipe, cuz you'll love it, but don't forget about the leftovers, like I did!! Enjoy!!






Creamy Chicken and Spinach Lasagna (print recipe)

What you need:
9 lasagna noodles
2 tablespoons olive oil
3 cloves garlic, minced
1/2 cup onion, diced
2 cups cooked chicken, cubed
10 ounces frozen spinach, thawed and liquid squeezed out
1/4 cup fresh basil, chopped
1- 14.5 ounce jar of alfredo sauce
1/4 cup milk
1- 14.5 ounce can diced tomatoes
2 cups mozzarella cheese, shredded
salt and pepper, as desired

Directions:
Preheat oven to 350 degrees.

Cook pasta according to package directions, but drain and rinse pasta about 2 minutes before it is finished cooking. Set aside.

In a large skillet, saute the garlic and onion in the olive oil over medium heat. Saute for a bout 5 minutes, then add the chicken, spinach, basil, alfredo, milk and diced tomatoes. Season with salt and pepper. Heat through and then remove from heat to assemble lasagna. 

In an 8x11 glass baking dish, spoon some alfredo in the bottom and spread to lightly cover the bottom. Lay 3 noodles across the bottom, cover with sauce mixture, then sprinkle with mozzarella cheese. Repeat until all ingredients are used. Bake for 30 minutes or until the top starts to brown. 



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On the blog... one year ago: Slow Cooker Honey Balsamic Pulled Pork Sandwiches



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11 comments:

  1. This looks fabulous. I love the flavors of chicken, spinach, and Alfredo sauce.

    I also forget to put leftovers in the fridge more often than I'd like.

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  2. Oh this sounds delicious. I'm pinning the recipe so I can make this. Happy Canada Day!

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  3. I pinned this and will be making it as soon as we are over our heatwave. I have forgotten and left something out over night and that is a horrible feeling. It usually happens with something that is too hot to go in the frig and then I forget. ugh!

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  4. This looks delish! I will definitely be making this some time soon...:) Thanks for sharing the recipe!

    Blessings, Vicky
    Life On Willie Mae Lane

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  5. This is my kind of lasagna, Sheena!! Too hot to bake much here right now, but when things cool down, I definitely need to try this! I've got it pinned :)

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  6. Oh that lasagna looks sooooooo good & cheesy! :) Love the addition of spinach, too! Thank you so much for linking up with me this week at Tasty Tuesdays! I’ve pinned this & shared it with my followers! Please be sure to stop back by the party and check out some of the other links!

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  7. Oh my goodness... this looks so delicious!!! Pinned so I can remember to try it soon :)

    Shauna @ The Best Blog Recipes

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  8. Made this today...it was GREAT!!!!!!!!!!!

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    Replies
    1. I'm so glad you liked it! Thanks for letting me know! :)

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  9. This looks incredible! Love the chunks of tomato in the creamy sauce. Will have to try to find a way to veggify it :)

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