sensational chicken lasagna with artichoke-spinach dip top layer

I saw this recipe in a Cooking with Paula Deen magazine, and I immediately thought..."Bubba would love this!" It was a delicious dish! It was not a quick and easy meal, but it is definitely a nice change from the ordinary! It also makes a lot. When cooking this recipe, it is important that you use a deep casserole dish or a longer dish than the recipe calls for. Also, you HAVE to cook the noodles. I never cook my lasagna noodles when I make lasagna. I always let the sauce cook them, but these did not cook enough. So, they were still a little chewy. :) Other than that it was wonderful!

Ingredients
2 (10.75-ounce) cans Campbell’s® cream of celery soup
1 soup can whole milk
1 (15-ounce) container whole- milk ricotta cheese, divided
2 (8-ounce) package shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
3 large eggs, divided
4 tablespoons chopped fresh parsley
1 1⁄2 teaspoons seasoned salt
1⁄4 teaspoon ground black pepper
1 (14-ounce) can artichoke hearts, drained, rinsed, and chopped
1 (10-ounce) package frozen chopped spinach, thawed and drained
2⁄3 cup prepared Alfredo sauce
1⁄2 teaspoon minced garlic
1⁄2 (8-ounce) package cream cheese, softened
1⁄4 cup sour cream
1 (1-pound) package lasagna noodles, cooked according to package directions and drained on paper towels
1 1⁄2 pounds chopped cooked chicken
1 (8-ounce) package sliced provolone cheese

Directions

1. Preheat oven to 375°.
2. In a medium microwave-safe bowl, combine soup and milk. Microwave on High for 2 minutes, or until warm.
3. In a large bowl, combine two-thirds ricotta, 1 package mozzarella cheese, 3⁄4 cup Parmesan cheese, 2 eggs, parsley, seasoned salt, and pepper.
4. In a large bowl, combine remaining one-third ricotta, artichokes, spinach, Alfredo sauce, garlic, cream cheese, sour cream, remaining 1 egg, and remaining 1⁄4 cup Parmesan cheese.
5. Spread one-fourth soup mixture evenly in bottom of a 13x9-inch baking pan. Arrange 3 noodles lengthwise over soup mixture. Spread with one-half ricotta-mozzarella mixture. Top with one-half of chicken. Spoon one-fourth soup mixture on top of chicken. Arrange 4 noodles crosswise over soup mixture, cutting ends of noodles if necessary. Spread with remaining one-half ricotta-mozzarella mixture. Top with remaining one-half of chicken. Spoon one-fourth soup mixture on top of chicken. Arrange 3 noodles lengthwise over soup mixture. Top with artichoke mixture. Spoon remaining one-fourth soup mixture on top of artichoke mixture. Top evenly with slices of provolone cheese. Sprinkle evenly with remaining 1 package mozzarella. Cover with aluminum foil, sprayed with nonstick cooking spray to prevent sticking. Bake for 25 minutes. Remove foil, and bake for 25 minutes longer. Let stand for 15 minutes before serving.