Tuesday, February 11, 2014

White Chicken & Artichoke Lasagna

First off I apologize for the picture. It's hard trying to take a picture of lasagna, especially when your starving!! Anyway I made this for dinner tonight and it was AMAZING!!!

2 cups shredded cooked chicken breast
1 (14oz) can of artichoke hearts (drained and chopped)
2 pkgs of shredded mozzarella cheese with a touch of Philadelphia
1/2 cup grated parmesan cheese
1/2 cup of canned diced tomatoes (drained)
1/2 pkg Philadelphia cream cheese (softened)
1 cup milk
1/2 tsp garlic powder
1/4 cup freshly chopped basil
12 lasagna noodles (cooked)

  1. Heat oven to 350.
  2. Combine chicken, artichokes, 1 cup mozzarella, parmesan and tomatoes. 
  3. Beat cream cheese, milk, and garlic powder with mixer until blended. Stir in 2 tbsp basil. Mix half of this mixture with the chicken mixture. Reserve the other half.
  4. Spread half of the remaining cream cheese mixture onto the bottom of a 13x9 inch baking dish. Cover with 3 lasagna noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, the remaining cream cheese mixture, and mozzarella. 
  5. Cover and bake for 25 minutes or until heated. Sprinkle with remaining basil. Let stand at least 5 minutes before cutting to serve.
Note: I used the Greek Yogurt version of cream cheese, and it still came out tasting yummy!! 

No comments:

Post a Comment