One of my very favorite things in this world is sour cream. It’s so thick and creamy, and adds a smooth, slightly tart flavor to anything. We go through about 2 containers of it per week, at least, because I put it on everything.
From potatoes to Mexican food, to making dips with it, and even baking cakes with it, sour cream can be used in so many dishes. And hey, if you ever screw up a recipe, throw some sour cream on top of it, and no one will be any wiser! Everything tastes better with sour cream!
You may recall the recipe I recently shared for Company Casserole, and a recipe I shared a while ago for Macaroni & Shrimp Salad that both feature sour cream as a main ingredient. It’s no surprise that these are two of my favorite recipes.
Now, I have a third recipe to add to that collection of great recipes that feature sour cream as a main ingredient – Creamy Spinach Artichoke & Chicken Lasagna.
We have always purchased Hood sour cream in this house. Hood is a New England company, founded in Charlestown, Massachusetts in 1846! We live in Maine, so we love to support locally owned companies like Hood, by purchasing their products, which include sour cream, ice cream, milk, cottage cheese and more. The quality of their products is always exceptional, and their prices are very reasonable as well. They’ve been around for a very long time, so you know their product has to be THE BEST.
I was recently asked to create a winter meal recipe using Hood sour cream as a main ingredient. Oh, what a dream come true for this girl! Of course I was up to the challenge!
As I was racking my brain for ideas, John suggested I make a Spinach & Artichoke Dip. I love a good Spinach & Artichoke Dip, but I didn’t really think it was hearty enough to be considered a winter meal.
A few minutes later, I had an “ah ha!” moment, and landed on the idea of a Spinach, Artichoke & Chicken Lasagna. It would be very similar to a Spinach & Artichoke Dip, but I would add chicken, and some garlic, of course. And, since it was in lasagna form, it would certainly be hearty, and a great winter meal option.
This Spinach, Artichoke & Chicken Lasagna was sooo good. John and I each ate two pieces for dinner. We just couldn’t help ourselves. The combination of the cream cheese, sour cream, Parmesan and Mozzarella makes a great base for the garlic, spinach, artichoke and chicken. It all just blends together so wonderfully.
I have always been a huge fan of lasagna in general, but the traditional kind of lasagna is so heavy, and heartburn inducing. This is not. There is no red sauce, beef or sausage in it to cause heartburn, and it’s loaded with spinach and white meat chicken, so it’s really light and easy on the tummy.
Here are the directions so you can make this delicious meal for your family too!
- 1 16 oz. Bag of Cut Leaf Frozen Spinach
- 2 Cups Shredded Mozzarella (divided in half)
- 1 8.5 oz. Can of Artichoke Hearts
- 1 8 oz. Container of Cream Cheese (softened)
- 1/2 Cup Shredded Parmesan Cheese
- 1 Cup Hood Sour Cream
- 2 Large Cloves of Garlic (finely chopped)
- 2 Cups Cooked Chicken (cubed)
- 8-10 Lasagna Noodles
- Salt and Pepper to Taste
- Cook lasagna noodles according to box, until al dente.
- Meanwhile, in a large skillet, cook garlic in a generous splash of olive oil, over low heat, for 2-3 minutes. Add cooked chicken and frozen spinach and turn heat up to medium-low. Cook until spinach is thawed, stirring occasionally.
- Rough chop the artichokes.
- In a medium bowl, mix sour cream, cream cheese, Parmesan cheese and salt and pepper.
- Stir in garlic, chicken and spinach mixture until well combined.
- Fold in artichokes and 1 cup of Mozzarella cheese.
- Cover the bottom of a 9×9 square baking dish with a small amount of the spinach, artichoke and chicken mixture.
- Layer 4-5 lasagna noodles on top of mixture.
- Layer 1/2 of the remaining spinach, artichoke and chicken mixture on top of the lasagna noodles.
- Layer 4-5 more lasagna noodles.
- Layer the remaining spinach, artichoke and chicken mixture on top of the lasagna noodles.
- Sprinkle remaining Mozzarella cheese on top.
- Cover lasagna with foil and bake at 350 degree preheated oven for 30 minutes.
- Remove foil from lasagna and continue baking for 10 minutes until top layer of cheese has melted and browned around the edges.