Campbell's Chicken Florentine Lasagna

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“I got this in an email from Campbell's today. I checked to see if it was already on here, and found several that are different than this one, so here it is. I am going to try it soon. Sounds delicious.”
1hr 15mins

Ingredients Nutrition

  • 2 (10 3/4 ounce) canscampbell's condensed cream of chicken with herbs soup
  • 2 cups milk
  • 1 egg
  • 1 (15 ounce) container ricotta cheese
  • 6 uncooked lasagna noodles
  • 1 (10 ounce) package frozen chopped spinach, thawed and well drained
  • 2 cups cubed cooked chicken or 2 cups turkey
  • 2 cups shredded cheddar cheese (about 8 ounces)


  1. Stir the soup and milk in a small bowl until smooth. Stir the egg and ricotta in a medium bowl.
  2. Spread 1 cup soup mixture in a 3-quart shallow baking dish. Top with 3 uncooked lasagna noodles, ricotta mixture, spinach, chicken, 1 cup Cheddar cheese and 1 cup soup mixture. Top with remaining uncooked lasagna noodles and remaining soup mixture. Cover the baking dish.
  3. Bake at 375°F for 1 hour or until the lasagna is hot. Uncover the baking dish. Top with the remaining Cheddar cheese. Let stand for 10 minutes.
  4. Tip: To thaw the spinach, microwave on HIGH for 3 minutes, breaking the spinach apart with a fork halfway through heating.

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