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Creamy White Chicken Alfredo Lasagna Recipe

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This recipe for Creamy White Chicken Alfredo Lasagna, by , is from 2017 MSECC Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 c. shredded cooked chicken breasts
1 can (14 oz.) artichoke hearts, drained, chopped
1 pkg. (8 oz.) shredded Mozzarella cheese, divided
1/2 c. grated Parmesan Cheese
1/2 c. chopped drained oil-packed sun-dried tomatoes
2 pkg. (8 oz.) cream cheese, softened
1 c. milk
1/2 tsp. garlic powder
1/4 c. 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 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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