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Creamy White Chicken and Artichoke Lasagna by Dee Siburt serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

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

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.

Categories:

Main Dishes
Pasta/Rice/Potatoes
Poultry