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Creamy White Chicken Alfredo Lasagna Recipe

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This recipe for Creamy White Chicken Alfredo Lasagna is from The Bennett 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 Chicken Breasts, cooked and shredded
1 can (14 oz.) Artichoke Hearts, drained and chopped
1 pkg. (8 oz.) Shredded Mozzarrella Cheese, divided
1/2 cup Grated Parmesan Cheese
1/2 cup Oil-packed Sun-dried Tomatoes, drained and chopped
2 pkg. (8 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 degrees.
Combine chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk, and garlic powder with mixer until well blended; stir in 2 Tbs. basil. Mix half with the chicken mixture.

Spread half the remaining cream cheese mixture onto bottom of 13 x 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 minutes or until heated through. Sprinkle with remaining basil. Let stand 5 minutes before cutting to serve.

 

 

 

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