Start the chicken early so it has time to cool off before you chop it up! This is an excellent way to use up leftover chicken as well. Ridiculously creamy. I think I'm going to try an asparagus version or one with mushrooms! Oooh! Or BOTH!
If you have leftover chicken, then you can skip these steps and just chop up the chicken, but then you should go ahead and mix the spices into the lasagne mixture so you don't lose the flavor.
Coat boneless chicken breasts (roughly 2 medium sized breasts) with olive oil. Then season with the oregano, basil, garlic seasoning and pepper. If you have infused olive oils, they're a great way to add an extra depth of flavor (I use truffle olive oil!) Bake uncovered at 375 for 35 minutes.
Mix the soup and the milk into one large bowl. Mix egg and ricotta cheese in a separate, medium sized bowl.
Pour enough of the soup mixture into your baking dish to coat the bottom. Then layer on your noodles, ricotta mixture, spinach, diced chicken, one cup cheddar and one cup soup mixture. Top with another layer of noodles and the remainder of the soup mixture. Cover with foil and bake at 375 for one hour.
After removing from oven, top with remaining cup of cheddar then let sit for at least 5 minutes to set.