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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Artichoke White Lasagna Recipe

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This recipe for Chicken Artichoke White Lasagna is from The Fife Family Cookbook Project, 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 c chicken, cooked and shredded
8 oz shredded mozzarella
1 14 oz can artichoke hearts
1/2 cup parmesan cheese, grated
1/2 cup chopped drained oil-packed sun-dried tomatoes (opt.)
2 pkg. (8 oz. each) cream cheese, softened
1 cup milk
1/2 tsp garlic powder
4 t dried basil
12 lasagna noodles, cooked

Directions:
Directions:
Heat oven to 350°F. Combine chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until blended; stir in 2 tsp. basil. Reserve half; mix remaining half with the chicken mixture.
Spread half of 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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