Chicken and Spinach Alfredo Lasagna Recipe

I wish that I could give this just one more star for the sheer indifference it has to calories or fat content. Oh. My. Goodness. This was good. I was in a pinch for bringing a dish to a party and happened to have most of the ingredients for this so I pulled it together, and it's my new favorite recipe. I did substitute the cream for 2 cups half & half and one cup nonfat evaporated milk (ROFL, that makes it healthier, right?) and I used frozen spinich instead of fresh and I'm sure fresh would make it even better. I also used diced portobello mushrooms and plain ol' chicken breasts. Everyone ate this all gone and were fighting for the recipe. Thanks a ton (and you know where that ton came from ;)) *Edited to add~ I made this again and used fat free half and half and 98% fat free creame of mushroom soup, skim mozzarella and lowfat ricotta, and it tastes just as good as the original. I also omitted the mushrooms and used sundried tomotoes....yummy! Still a favorite recipe for special occassions around here. I've also found it's good to take it out after it's done and let it sit, covered, for a good thirty minutes to thicken up.

OMG! Total yum! I made a half recipe for my small family of 2 and baked in an 8" square pan--still plenty of leftovers for the freezer, but they didn't last but a couple of weeks, providning 2 more meals. I also read all the comments and made a few alterations, primarily half and half instead of heavy cream, part skim milk mozzarella, low fat ricotta, but there were still plenty of fat calories in this delicious dish. I also added 1/4 tsp nutmeg--always good in any cream sauce--and 1 T of flour to thicken the sauce as the cream I didn't use is important for that function ! I used plenty of spinach and mushrooms, plus a poached chicken breast (12 oz) which I shredded. I also used some sun dried tomatoes another person suggested, and a 4 oz can of green chilis--it seemed to need more color. I avoid fat free products as they always include extra sodium and chemicals I don't want, but did use a can of that very evil condensed cream of mushroom soup. I've made this several times since, changing nothing from my original attempt

Delicious! I doubled the recipe and froze the unbaked one. I added sone garlic salt to the ricotta/spinach mixture and some Italian seasoning to the chicken part. I also used cottage cheese in place of ricotta because Aldi was out of ricotta. Still really good!

with the following Modifications: 1. Cream sauce Modification : 2 cup heavy cream & 1 cup milk; add all my spices to this sauce: 1 tsp oregano, 1 tsp basil, 1 tsp salt, 1 tsp pepper, 1 Tbsp dry parsley, 1/2 tsp nutmeg; 1 cup grated parmesan cheese. 2. chicken mixture step the same except: 1 whole onion instead of 1/2 onion. Didn't add salt & pepper as it's already in the cream sauce. 3. I Mixed together: 16 oz. frozen chopped spinach (uncooked); 15 oz ricotta cheese; and 2 cups of 6 blend Italian cheeses.

it tastes ok but needs some mods. there was far too much sauce and it was bland. I upped all the spices, used chicken breast made in the instapot then shredded, and added a ton of fresh spinach. instead of having so many steps and pots I just did the chicken, spinach, onions, mushrooms together and the sauce separately. probably easier just to make chicken alfredo with spinach.

This was excellent!! I made a few changes based on ingredients that I had on hand and to reduce the fat content a little. I used 2% milk instead of heavy cream, one can reduced fat cream of mushroom soup, and one can reduced fat cream of chicken soup. I also left out the mushrooms (only because I didn't have any) and used frozen spinach. I combined the ricotta and spinach together in a bowl before spreading it on. I also used no boil lasagna noodles and added italian seasoning to the chicken. Still came out very creamy and so good!! Thanks for a great recipe!

this is an amazing recipe a bit of work but worth the effort, I made a few changes I roasted my own chicken and only used the breast, I used 1 can orProgresso cream of mushroom soup I used 1 cup of plain greek yogurt and 1/2 cup chicken broth instead of the cream I also added a can of ortega chillies, and 1 small yellow crook neck squash and 1 zucchini I also substituted 1 leek in replacement of the onion most of the changes I made were health reasons and family dose not like onion

I appreciate the advice to sauté spinach first to release some of the moisture. I needed no further adjustments. Get ready for the compliments. I used my homemade mushroom soup. Flavor was divine.

Made it just as is except just sautéed some thin cutlets and everyone loved it- I used the lasagne that you don’t have to boil, and used regular 2% milk instead of cream and it was still thick rich and delicious and def cut out a lot of prep time

So delicious! This is a huge hit at church potlucks. I did make a couple of changes to reduce calories and salt. I substituted half and half for the cream and used a low sodium cream of mushroom soup. Also, I used the whole 8 oz. package of mushrooms. Barilla makes a lasagna that doesn't require pre-boiling - it make this dish incredibly easy to make. Definitely cover the lasagna with aluminum foil (spray foil with cooking spray to prevent sticking) and remove it at the last 10 minutes.

I've made this dish several times for company and it has always been a HUGE hit. It's not a quick and easy dish, but well worth the effort. The only changes I made were : I used 1 can cm of mushroom and 1 can cm of chicken, I used a rotisserie chicken from Wal-Mart (the garlic one if available) and sauteed a 6 oz bag of baby spinach in with the onions, garlic & mushroom once they were almost done (it wilts quickly). I think part of the secret of the richness and tastiness of this dish is the homemade alfredo sauce!

I tasted it about an hour out of the oven. Put it in a bowl calling it chicken alfredo lasagna 'soup'. Delicious but so much liquid. Don't thinknit needed 3 cups of heavy cream . Just used 1 can of soup. Recipe kinda vague doesn’t clarify how many or what type of mushrooms to use, nor what a bunch of spinach would be amount wise. I used ground chicken and one diced portobello mushroom. This recipe really needs more information. Needs to be 'tweaked'.

Excellent recipe!!! I did make my own changes as I don't care for canned anything. I made a Mushroom Roux for the alfredo sauce, so it was a bit more flavorful. Lots of mushrooms, spinach, fresh basil and thyme, oregano, garlic smoked paprika and pre cooked the lasagna pasta with an anise star. I sent my pic to my food group and they were all impressed. The flavor.... my son Loved it!!! My sister was drooling and there was enough to save plenty for my sons lunches and freeze a large enough amount for dinner later on! Use the basic for an exceptionally delightful main dish ♥

Even though I cheated and used jarred Alfredo sauce this was still extremely good. Next time I'll go the correct way and make the sauce.

Not enough alfredo flavor and I used top shelf ingredients. I will tweak it with a more traditional alfredo sauce next time. After an hour and ten minutes, it remained very creamy. It never firmed up like a lasagna dish should.

Goodness gracious! This one is a winner for sure! I made a few minor changes: I only used about 4 mushrooms, used healthy request mushroom soup, used low fat ricotta, added the following seasonings to the sauce - Sazón, Italian seasoning, oregano, garlic powder, onion powder, paprika, and crushed red pepper. If you're on the fence about making this, take the plunge and do it...it's absolutely delicious!

Made it while chatting with friends — perfect.

This recipe is a game-changer.

I added my own twist as far as seasoning. Great recipe.

Used commercial alfredo sauce. Very rich dish