What??!! Chicken and cream cheese?! You must think I’m crazy! But I’m not. When I first tell people about one of my family’s favorite recipes they cringe a little and say “cream cheese?” and I say YES! please try it, I PROMISE you will love it. After they do they always come back and thank me.
I remember a while back I was a little skeptical of cream cheese in lasagna but knew it had to be good because cream cheese Nevers fails me. After trying cream cheese lasagna I never looked back! I make this lasagna ALL the time. Every time I have a few cups of leftover rotisserie chicken I opt in for this lasagna because it literally gives the chicken life and turns it into a world class meal.
This cream cheese, chicken and spinach lasagna is insanely delicious and is definitely a keeper.
Creamy Chicken, Spinach & Cream Cheese Lasagna
- <span></span>2 cups shredded cooked chicken I use leftover rotisserie chicken
- 6 uncooked lasagna noodles
- 2 tablespoons oil
- 1/2 cup finely diced onion
- 1/2 cup finely diced bell pepper optional
- 3 cloves garlic minced
- 1 teaspoon garlic powder
- 1 teaspoon italian seasoning
- 1/2 teaspoon salt
- 2 cups raw spianch chopped (optional)
- 1 8 ounce package cream cheese, softened
- 2 cups shredded mozzarella cheese
- 1/4 cup shredded parmesan
- 1 26 ounce jar spaghetti sauce
<span></span>Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and set aside.
Preheat oven to 350 degrees F (175 degrees C)
While the pasta is cooking, heat a large pan to medium/high heat. Toss in onions and cook for 3-5 minutes, until golden and soft. Add bell peppers and cook for another minute. Next add garlic and spices and cook for just 30 seconds. Turn heat off.
Add chopped spinach, cream cheese, 1 cup mozzarella, and 1/4 cup parmesan to the cooked veggies (while heat is off) and throughly combine with a spatula (you can also do this in a large bowl).
Spread 1/3 of spaghetti sauce in the bottom of a 9x13 inch baking dish. Cover with the chicken mixture, and top with 3 lasagna noodles; repeat. Top with remaining sauce, and sprinkle with remaining mozzarella cheese.
Bake for 35-45 minutes or until the cheese is fully melted and the edges are brown and bubbly.