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Creamy White Chicken and Artichoke Lasagna
by Dee Siburt
serves: 8
 
Ingredients:
  2 C   Shredded cooked chicken breasts
  1 can   Artichoke hearts (14 oz)
  1 Pkg   Shredded mozzarella cheese (8oz)
  1/2 C   Grated parmesan cheese
  1/2 C   Sun-dried tomatoes, chopped and drained
  16 oz   Cream cheese, softened
  1 C   Milk
  1/2 tsp   Garlic powder
  1/4 C   Tightly packed fresh basil, chopped
  12   Lasagna noodles, cooked
Directions:
  Heat oven to 350 degrees.
Combine chicken artichokes, 1 C mozzarella, parmesan, and tomatoes.
Beat cream cheese milk and garlic powder with mixer until well blended.
Stir in 2 Tbsp basil.
Mix half of cheese mixture with chicken mixture.
Spread half the remaining cream cheese mixture onto bottom of 13x9 inch baking dish.
Cover with 3 noodles and 1/3 of the chicken mixture.
Repeat layers of noodles and chicken mixture twice.
Top with remianing noodles, cream cheese mixture and mozzarella.
Cover and bake 25 min or until heated through.
Sprinkle with remaining basil.
Let stand 5 minutes before cutting to serve.