Thursday, June 21, 2012

Creamy White Chicken and Artichoke Lasagna

2 cups shredded cooked chicken breasts 
1 can (14 oz.) artichoke hearts, drained, chopped 
16 oz Shredded Mozzarella Cheese, divided 
1/2 cup Grated Parmesan Cheese 
1/2 cup chopped drained oil-packed sun-dried tomatoes (I used some from a bag--cheaper) 
2 pkg. (8 oz. each) Cream Cheese, softened 
2 1/2 - 3 cups milk1/2 tsp. garlic powder 
1/4 cup tightly packed fresh basil, chopped, divided 
12 oven ready lasagna noodles (so not pre-cooked when assembled)

HEAT oven to 350°F.
COMBINE chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the 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 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. 

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