ROASTED CHICKEN & ARTICHOKE LASAGNA MADE WITH KALE MADE WITH CAMPBELLS® HEALTHY REQUEST® CONDENSED C
Nutrition Facts
Serving Size
SERVING(1-#4 + 1-#8 SPOODLE; 1-1/2 CUPS)
Amount Per Serving
Calories 384
% Daily Value
Total Fat 13g
20%
Saturated Fat 6.2g
31%
Cholesterol 73mg
24%
Sodium 488mg
20%
Total Carbohydrate 41g
14%
Dietary Fiber 4.7g
19%
Protein 25.3g
51%
Vitamin A 17%
Vitamin C 33%
Calcium 21%
Iron 12%

roasted chicken & artichoke lasagna made with kale made with campbells® healthy request® condensed c

Kale, roasted chicken and artichokes mixed with Campbells® Healthy Request® Condensed Cream of Chicken Soup provides a flavorful twist to traditional lasagna.

  • Total time: 85 minutes
  • Servings: 23
Ingredient Weight Measure
lasagna noodles , raw 48 ea.
Campbells® Healthy Request® Condensed Cream of Chicken Soup , 50 oz ea 1 can
artichoke hearts , drained 24.000 oz. 3 cup
onion , sliced 5.000 oz. 1 cup
egg 4.000 oz. 0.333 cup
no salt added ricotta cheese 30.000 oz. 4 cup
fresh basil leaves , chopped 4 tsp.
mozzarella cheese , shredded 12.000 oz. 3 cup
kale , chopped 7.000 oz. 8 cup
boneless, skinless chicken breast , yield from 1 ounce raw 32
kosher salt 1 tsp.
black pepper , ground 1 tsp.
Prepare Pasta:

1. Cook pasta sheets to package directions. Cool. Reserve.
Prepare Sauce:

1. In a large bowl, combine Campbell’s® Healthy Request® Cream of Chicken Soup, artichokes, onions, and eggs. Mix well. Reserve. 
 
Prepare Filling:
 
1. Combine ricotta cheese, basil and 1/2 cup mozzarella. Mix thoroughly. Reserve.
Prepare Kale:

1. In a large pot bring 2 gallons of water to a boil. Blanch kale for 15 seconds. Strain. Add to soup mixture. Mix well.
Prepare Chicken:
 
1. Season chicken with salt and pepper. Let stand for 30 minutes. In large skillet, sear chicken until golden brown, about 4-5 minutes. Reserve.

Assemble:
 
1. In a lightly oiled hotel pan, put an even layer of sauce on the bottom.   

2. Layer one single layer of cooked pasta sheets on top of the sauce.

3. Add a thin layer of ricotta filling. Top with a layer of chicken soup mixture and 1/2 cup mozzarella cheese. Repeat 2 more times. 

Bake:

1. Bake for 35 minutes at 340°F.  Top with remaining 1 cup cheese.  Bake for an additional 6 minutes.  Let rest before cutting and serving.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.  

To Serve: Using 1-#4 spoodle and 1-#8 spoodle, portion 1-1/2 cups onto serving dish. Serve immediately.

Kale, roasted chicken and artichokes mixed with Campbells® Healthy Request® Condensed Cream of Chicken Soup provides a flavorful twist to traditional lasagna.

  • Total time: 85 minutes
  • Servings: 23
Ingredient Weight Measure
lasagna noodles , raw 48 ea.
Campbells® Healthy Request® Condensed Cream of Chicken Soup , 50 oz ea 1 can
artichoke hearts , drained 24.000 oz. 3 cup
onion , sliced 5.000 oz. 1 cup
egg 4.000 oz. 0.333 cup
no salt added ricotta cheese 30.000 oz. 4 cup
fresh basil leaves , chopped 4 tsp.
mozzarella cheese , shredded 12.000 oz. 3 cup
kale , chopped 7.000 oz. 8 cup
boneless, skinless chicken breast , yield from 1 ounce raw 32
kosher salt 1 tsp.
black pepper , ground 1 tsp.
Prepare Pasta:

1. Cook pasta sheets to package directions. Cool. Reserve.
Prepare Sauce:

1. In a large bowl, combine Campbell’s® Healthy Request® Cream of Chicken Soup, artichokes, onions, and eggs. Mix well. Reserve. 
 
Prepare Filling:
 
1. Combine ricotta cheese, basil and 1/2 cup mozzarella. Mix thoroughly. Reserve.
Prepare Kale:

1. In a large pot bring 2 gallons of water to a boil. Blanch kale for 15 seconds. Strain. Add to soup mixture. Mix well.
Prepare Chicken:
 
1. Season chicken with salt and pepper. Let stand for 30 minutes. In large skillet, sear chicken until golden brown, about 4-5 minutes. Reserve.

Assemble:
 
1. In a lightly oiled hotel pan, put an even layer of sauce on the bottom.   

2. Layer one single layer of cooked pasta sheets on top of the sauce.

3. Add a thin layer of ricotta filling. Top with a layer of chicken soup mixture and 1/2 cup mozzarella cheese. Repeat 2 more times. 

Bake:

1. Bake for 35 minutes at 340°F.  Top with remaining 1 cup cheese.  Bake for an additional 6 minutes.  Let rest before cutting and serving.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.  

To Serve: Using 1-#4 spoodle and 1-#8 spoodle, portion 1-1/2 cups onto serving dish. Serve immediately.

Made with:

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