This. Lasagna. Is. Everything.
Be prepared to blow your family/friends/self away. All the deliciousness of your favorite spinach-artichoke dip, classed up with chicken breast and lasagna noodles and bacon. That’s right I’m deeming this a classy use of bacon. You heard it. You won’t even miss the tortilla chips and $2 beers!
I think I can technically call this a one pot meal…well, one pot + one baking dish. All thanks to NO-BOIL lasagna noodles. If you’re like me, it took 47 years for you to try these because you have trust issues with food that doesn’t want to be cooked like normal. But seriously, these are the biggest time and energy saver ever. You will not notice the difference, I promise. Other than when you’re sipping a beverage while the lasagna is already baking instead of burning your fingers off trying to layer freshly boiled noods.
Serve this beauty with a green salad and my quick homemade Greek dressing. And leftovers for lunch. And dinner again. It’s that good.
- ½ lb chicken (one medium breast or two thighs)
- ½ lb bacon, diced
- ½ tsp dried oregano
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 8 oz cremini mushrooms, stems removed and sliced
- 8 oz fresh spinach
- 2 small or 1 large jar marinated artichoke hearts
- 4 oz cream cheese
- ½ can chicken broth
- ½ cup half-n-half
- 2 cups shredded mozzarella
- ½ cup feta crumbles
- ½ cup shredded parmesan
- 1 box no-boil lasagna noodles (I like the kind with the ruffled edges)
- Olive oil for greasing and drizzling
- Season the chicken breast with salt, pepper, and the oregano.
- Bring a large skillet to medium high heat, drizzle in a tablespoon of olive oil, and add the chicken breast.
- Brown well on both sides, then cover and reduce heat to medium low and allow the chicken to cook through (5 to 10 minutes).
- Set chicken aside to rest. Add the diced bacon to the skillet.
- Fry the bacon until brown and slightly crisp. Remove from pan with a slotted spoon to a paper towel lined plate.
- In the same pan (with the bacon grease), sauce the onion and garlic on medium heat until beginning to soften and fragrant. Add the mushrooms and sauce another few minutes, until they begin to soften and onions are translucent.
- Drain the artichoke hearts into the pan (you want that juice and flavor) and then chop the artichoke hearts and add them to the pan.
- Add the cream cheese in small chunks, the chicken broth, and half-n-half. Simmer until the cream cheese is mostly melted and the sauce has come together.
- Dice the chicken and mix it in with the bacon.
- Turn the heat to medium low and add the spinach, season with salt and pepper (about a half teaspoon of each). Stir the spinach around in the sauce until it wilts.
- Grease a deep 9x9 (for a thicker lasagna) or 9x13 casserole dish with a little olive oil.
- Spoon a small amount of the sauce into the bottom of the pan. Place noodles, then sauce mixture, then ⅓ of each cheese. Repeat, ending with a cheese layer.
- Drizzle the top lightly with olive oil and cover tightly with foil.
- Bake at 375 degrees for 45 minutes, then remove foil and bake for another 15 minutes.
- Allow to rest (ideally) for a few minutes before serving!
The sauce may seem too thin, but you need this extra liquid to cook the no-boil noodles. If you would rather use regular noodles, omit the chicken broth. And the mushrooms are totally optional if you aren’t a fan (but seriously?).