Creamy White Chicken and Artichoke Lasagna

Creamy White Chicken and Artichoke Lasagna

What You Need:

2 cups shredded/cooked Chicken Breasts

1 can (14oz) Artichoke Hearts, drained/chopped

1 pkg (8oz) Mozzarella Cheese with a touch of Philadelphia Cream Cheese

1/2 cup Parmesan

1/2 cup Oil-Packed Sun-Dried Tomatoes, chopped/drained

2 pkg (8ozeach) Cream Cheese, softened

1 cup Milk

1/2 tsp Garlic Powder

1/4 cup tightly packed Basil, chopped, divided

12 Lasagna Noodles, cooked

What You Do With It:

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 tbs basil. Mix half with chicken mixture. 

Spread half remaining cream cheese mixture into 13x9" pan. Cover with 3 noodles and 1/3 of chicken mixture. Repeat layers twice. Top with remaining noodles, cream cheese mixtures, and mozzarella. Cover and bake for 25 minutes or until heated through. Sprinkle with remaining basil. Let sit for 5 minutes before serving.

Chef's Scribbles:

I made this about two weeks ago, originally, and let me tell you. I've always been one to step around leftovers. There's just something about microwaving food after its been sitting in your fridge that kills the taste. It never tastes the same. But this lasagna? I was quite literally upset when I ran out a few days later, because it meant no more easy lunch for me. I could not get enough of this. 

I was originally cautious because I've never been overly fond of artichoke hearts. (funny story, I blame my mother for that. She used to tell all us kids that artichoke hearts were poisonous, so we wouldn't eat them.) But this recipe was fantastic. I'm glad that I have a delicious lasagna recipe that my husband is happy to eat. Even if he did respond with "It's weird, but good." when I asked for his opinion. Since he didn't openly object, whatever, the bugger gets to eat more of it. 

This is without a doubt one of my favourite recipes.