- November 23, 2017 at 10:51 pm #382461mosParticipant
Chicken and Artichoke Lasagna
2 cups shredded cooked chicken breasts
14-oz can artichoke hearts, drained, chopped
8-oz pkg mozzarella cheese, shredded and separated
1/2 cup grated parmesan cheese
1/2 cup chopped drained oil-packed sun-dried tomatoes
2 8-oz pkg cream cheese, softened
1 cup milk
1/2 tsp garlic powder
1/4 cup tightly packed fresh basil, chopped, divided
12 lasagna noodles, cooked
Heat oven to 350°.
Combine chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes.
Beat cream cheese, milk and garlic powder with mixer until blended. Stir in 2 tbs 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. Serves 12
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