My friend Addie had an amazing chicken artichoke lasagna that she made for me a long time ago I never got the official recipe (***Update=she gave me the recipe and the official one is at the bottom of this blog) but I watched her make it and kind of know the ingredients.The recipe easily make a 9x13" pan and is super easy to make thanks to my new best friend......
NO BOIL LASAGNA NOODLES....these are the greatest invention I think ever! Just place dry in your lasagna layers and bake! Pre-heat oven to 350F
To make you will need to dice 1 small onion, 1 clove of garlic minced, a few sprigs of rosemary chopped
Thaw 1-2 packages of frozen chopped spinach (depending on how much you like spinach) -when it is thawed squeeze out any excess liquid so you are just left with wrung out spinach, otherwise your lasagna will be soupy
cook 2 whole chicken breasts and chop into bite size pieces (or you can use a rotisserie chicken meat, frozen chicken strips (non-breaded) you will need ~1 1/2 -2 cups of chicken meat
cook the onions over medium heat until translucent ( I usually just do this all in one large stock pot pan because when you all of the other ingredients you will need a larger volume vessel. Add the chopped garlic and rosemary and cook a few more minutes.
Next add 2 cans of chicken broth and a jar of alfrado sauce. Mix in the spinach, a can of chopped artichoke hearts (bite size pieces), chopped chicken and a can of chopped button mushrooms (optional if you like mushrooms) I usually use fresh mushrooms but they can become discolored by the time you are reheating leftovers.
Starting with a layer of no boil noodles layer noodles, the chicken/artichoke white sauce and grated motzerella cheese. You can probably get about 4 layers. The noodles cook best if covered with sauce as well so I ended with a layer of motzerella cheese.
Cover with tin foil and bake for about 30-40 minutes, remove tin foil and bake for another 10 minutes or until the top is golden.
This is the recipe she gave me after I made the one above, as you can see I didn't add the feta or olives, also I bet sundried tomatoes would be delicious in this as well.
Artichoke Spinach LasagnaBetty Crocker - Easy Vegetarian Cookbook
1 medium onion, chopped
4 cloves garlic, finely chopped
1 can (14 1/2 oz) ready-to-serve vegetable broth
1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves
1 can (14 oz) artichoke hearts, drained and coarsely chopped
1 package (10 oz) frozen chopped spinach, thawed and squeezed to drain
1 jar (16 oz) roasted garlic Parmesan or Alfredo pasta sauce
9 uncooked no-boil lasagna noodles
3 cups shredded mozzarella cheese (12 oz)
1 package (4oz) crumbled herb-and-garlic feta cheese (1 cup)
1/2 cup kalamata olives, pitted and coarsely chopped
Heat oven to 350. Spray 13x9x2 baking dish with cooking spray.
Spray nonstick skillet with cooking spray, or olive oil, and heat over medium-high heat. Cook onion and garlic about 3 minutes until onion is crisp tender. Stir in broth and rosemary. Heat to boiling. Stir in artichokes, spinach and olives; reduce heat. Cover and simmer 5 minutes. Stir in pasta sauce.
Spread 1/4 of the artichoke mixture in baking dish; top with 3 noodles. Sprinkle with 3/4 cup of the mozarella. Repeat layers two more times. Spread with remaining artichoke mixture; sprinkle with remaining mozzarella. Sprinkle with feta cheese.
Cover and bake 40 minutes. Uncover and bake about 15 minutes longer or until noodles are tender and lasagna is bubbly. Let stand 10 to 15 minutes before cutting.