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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Creamy White Chicken and Artichoke Lasagna Recipe

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This recipe for Creamy White Chicken and Artichoke Lasagna is from The Dillon/Freeman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups shredded boiled chicken breast
1 (14oz) can artichoke hearts drained and chopped
1 pkg (8 oz.)KRAFT Shredded Mozzarella Cheese with a Touch of PHILADELPHIA, divided
1/2 cup grated Parmesan cheese
1/2 cup chopped drained oil-packed sun-dried tomatoes
16 oz cream cheese, softened
1 cup milk
1/2 tsp garlic powder
1/4 cup tightly packed fresh basil, chopped, divided
12 lasagna noodles, cooked
Directions:
Directions:
Heat oven to 350

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 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. บบ
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
25

 

 

 

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