Chicken Lasagna With Artichoke Dip Topping

• 2 (10 3/4 ounce) canscampbells cream of celery soup
• 1 (10 3/4 ounce) soup can whole milk
• 1 (15 ounce) container whole milk ricotta cheese, divided
• 2 (8 ounce) packagesshredded mozzarella cheese, divided
• 1 cup grated parmesan cheese, divided
• 3 large eggs, divided
• 4 tablespoons chopper fresh parsley
• 1 12 teaspoons seasoning salt
• 14 teaspoon ground black pepper
• 1 (14 ounce) can artichoke hearts, drained, rinsed and chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 23 cup prepared alfredo sauce
• 12 teaspoon minced garlic
• 0.5 (8 ounce) package cream cheese, softened
• 14 cup sour cream
• 1 (1 lb) package lasagna noodle, cooked according to package directions and drained on paper towels
• 1 12 lbs chopped cooked chicken
• 1 (8 ounce) packagesliced provolone cheese

1. Preheat over to 375 degrees.
2. In a medium microwave-safe bowl, combine soup and milk.
3. Microwave on High for 2 minutes or until warm.
4. In a large bowl, combine 2/3 ricotta, 1 pkg mozzarella cheese, 3/4 C parmesan cheese, 2 eggs, parsley, seasoned salt, and pepper.
5. In a large bowl, combine remaining 1/3 ricotta, artichokes, spinach, Alfredo sauce, garlic, cream cheese, sour cream, remaining 1 egg and remaining 1/4 C of parmesan cheese.
6. Spread 1/4 soup mixture evenly in bottom of 13x9-inch baking pan.
7. Arrange 3 noodles lengthwise over soup mixture.
8. Spread with 1/2 ricotta-mozzarella mixture.
9. Top with 1/2 of chicken.
10. Spoon 1/4 soup mixture on top of chicken.
11. Arrange 4 noodles crosswise over soup mixture, cutting ends of noodles if necessary.
12. Spread with remaining 1/2 ricotta-mozzarella mixture.
13. Top with remaining 1/2 of chicken.
14. Spoon 1/4 soup mixture on top fo chicken.
15. Arrange 3 noodles lengthwise over soup mixture.
16. Top with artichoke mixture.
17. Spoon remaining 1/4 soup mixture on top of artichoke mixture.
18. Top evenly with slices of provolone cheese.
19. Sprinkle evenly with remaining 1 package mozzarella.
20. Cover with foil, sprayed with Pam to prevent sticking.
21. Bake for 25 minutes.
22. Remove foil, and bake for 25 minutes longer.
23. Let stand for 15 minutes before serving.

canscampbells cream, milk, milk ricotta cheese, mozzarella cheese, parmesan cheese, eggs, chopper fresh parsley, salt, ground black pepper, alfredo sauce, garlic, cream cheese, sour cream, lasagna noodle, chicken, provolone cheese

Taken from www.food.com/recipe/chicken-lasagna-with-artichoke-dip-topping-520083 (may not work)