Creamy White Chicken Lasagna (Print Format)
Layers of chicken, artichokes, and mozzarella combine for a rich, creamy delight to enjoy with family and friends.
# Ingredients:
→ Main Ingredients
01 -
2 cups shredded cooked chicken breasts
02 -
14 oz artichoke hearts, drained and chopped
03 -
8 oz shredded mozzarella cheese, divided
04 -
1/2 cup grated Parmesan cheese
05 -
1/2 cup chopped sun-dried tomatoes, drained and oil-packed
06 -
16 oz cream cheese, softened
07 -
1 cup milk
08 -
1/2 tsp garlic powder
09 -
1/4 cup fresh basil, chopped, divided
10 -
12 lasagna noodles, cooked
# Steps:
01 -
Heat oven to 350°F (175°C).
02 -
Combine shredded chicken, artichokes, 1 cup of mozzarella cheese, Parmesan cheese, and sun-dried tomatoes in a bowl.
03 -
In a separate bowl, beat cream cheese, milk, and garlic powder until smooth. Stir in 2 tablespoons of chopped basil. Mix half of this sauce with the chicken mixture.
04 -
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 layering with noodles and chicken mixture twice, finishing with a top layer of noodles.
05 -
Top the assembled lasagna with the remaining cream cheese mixture and mozzarella cheese. Cover the dish with foil.
06 -
Bake for 25 minutes, or until heated through. Sprinkle with the remaining chopped basil before serving. Let stand for 5 minutes before cutting to serve.
# Tips:
01 -
Use pre-cooked or rotisserie chicken for convenience.
02 -
Soak sun-dried tomatoes in water to soften them before chopping, if needed.