Creamy White Chicken & Artichoke Lasagna

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You may never make regular lasagna again after trying this one—with shredded chicken, sun-dried tomatoes and artichokes in a rich, creamy white sauce.

What You Need

2 cups  shredded cooked chicken breasts
1 can  (14 oz.) artichoke hearts, drained, chopped
1 pkg.  (8 oz.) Shredded Mozzarella Cheese divided
1/2 cup  Grated Parmesan Cheese
1/2 cup   chopped drained oil-packed sun-dried tomatoes
2 pkg.  (8 oz. each) Cream Cheese, softened
1 cup  milk
1/2 tsp.  garlic powder
1/4 cup  tightly packed fresh basil, chopped, divided
12 lasagna noodles, cooked

How To Make It

HEAT oven to 350°F.

COMBINE chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until blended; stir in 2 Tbsp. basil. Reserve half; mix remaining half with the chicken mixture.

SPREAD half of the remaining cream cheese mixture onto bottom of 13×9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover.

BAKE 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.

Tips

Serving Suggestion
Serve with your favorite hot steamed vegetable.
Note
Spray the foil with cooking spray before using to cover the lasagna to help prevent the foil from sticking to the cheese on top of the lasagna.
Shortcut
Purchasing a fully-cooked rotisserie chicken at the supermarket is a quick way to obtain cooked chicken for recipes. Check to make sure the chicken is hot, not just warm, when you purchase it. If you are not using the chicken immediately, cut it into pieces and store in tightly covered containers in the refrigerator for up to 3 days.

time

prep: 25 min
total: 50 min

servings

total:
12 servings

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