Souped Up Chicken Lasagna
  • 4 cups cooked and shredded, chicken breasts
  • ¾ cup chopped celery
  • ¾ cup chopped bell pepper
  • ¾ cup chopped sweet onion
  • 1 box (10 oz) frozen spinach, thawed and patted dry
  • 2 cans (10 oz each) cream of celery soup
  • ½ cup + 2 tbsp milk
  • 1-1/2 cups ricotta cheese
  • 1-1/2 cups shredded mozzarella cheese
  • 12-14 lasagna noodles
  1. Cook noodles according to package directions.
  2. Combine the chicken, celery, peppers, onions, spinach, soup and milk in a large bowl and mix to combine.
  3. In another bowl, combine the cheeses and mix well.
  4. Spray a square 4 quart casserole dish with cooking spray.
  5. Place ¼ of the chicken mixture in the bottom of the dish and alternately add ⅓ of the noodles, ¼ of the chicken mixture and ⅓ of the cheese, ending with chicken mixture. Reserve last ⅓ of the cheese for topping at the end of the baking time.
  6. Cover and bake in a 350 degree oven for 30-40 minutes or until bubbly hot. Uncover and top with reserved cheese during the last 5 minutes of baking time.
Recipe by Cooking With Mama at