I really liked the idea of this recipe, but after I made it I decided I didn’t like having as many artichoke hearts in it, so I cut the amount of artichoke and upped the amount of chicken instead.
White Chicken Lasagna
[Adapted from Tasty Tidbits]
3 cups shredded chicken
8 ounces artichoke hearts (drained and chopped)
8 ounces shredded mozzarella cheese, divided
1/2 cup grated parmesan cheese
1/2 cup oil-packed sun-dried tomatoes (drained and chopped)
2 packages (8 ounces each) reduced fat cream cheese (softened)
1 cup milk
1/2 teaspoon garlic powder
1/4 cup basil, divided (chopped)
12 lasagna noodles (cooked)
1) Preheat oven to 350°F.
2) In a medium bowl, combine chicken, artichokes, 1 cup of the mozzarella, parmesan and tomatoes.
3) In a large bowl, beat cream cheese, milk and garlic powder with hand-mixer until well blended. Stir in 2 tablespoons basil.
4) Mix 1/2 the cream cheese mixture with the chicken mixture.
5) Spread 1/2 of the remaining cream cheese mixture onto bottom of 13×9-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.