First, I used frozen chicken breasts, so I stuck the chicken breasts inside a pot of boiling water for a couple of minutes to defrost. Then I started another pot of boiling water for my lasagna noodles. Follow the instructions on the label to cook your lasagna noodles and set them aside.

Second, when the chicken breasts are defrosted, transfer to a skillet and cook covered on low. There will be a pool of water and chicken juice at the bottom of the skillet, which we will drain later.

Third, in a small bowl, measure and mix together softened cream cheese (you may have to microwave for about ten seconds to soften), chives, Italian seasoning, basil, and Greek yogurt.

Fourth, once the chicken is cooked through, for about ten minutes, grab a cutting board and mince the chicken with a knife. It should be minced easily if you cook it on low heat with all of the juices. Drain liquid, return minced chicken to skillet, and add in onions. Cook for a few minutes, stirring occasionally.

Fifth, turn the stove off and add the cream cheese mixture to the shredded chicken. Mix well.

Sixth, now it’s time to layer a casserole dish. Spread olive oil to cover the bottom of the dish. Then add a layer of lasagna noodles (there will be three layers, I used four noodles per layer. Hence the 12 noodles total that I cooked). Next, spread 1/3 of the chicken cream cheese mixture over the noodles. Sprinkle 1/3 spinach and kale on top of that. Repeat, so you have three layers. Optional: top it off with mozzarella cheese.

Seventh, bake for 25-30 minutes at 350F. Yields about six servings.