White Chicken Lasagna
Total Steps
13
Ingredients
11
Tools Needed
6
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- 12 pieces Lasagna Noodles
- 2 tablespoons Chopped Basil
- 1 cup Milk
- 1 1/2 cups half & half(optional)
- 1 tablespoon Garlic (minced)
- 2 packages 8 ounce Cream Cheese (softened)
- 1/2 cup Parmesan Cheese (grated)
- 8 ounce package Mozzarella Cheese (shredded)
- 1/2 cup Chopped Sun-Dried Tomatoes
- 1 can 14 ounce Artichoke Hearts (chopped)
- 2 cups Boneless Skinless Chicken
Instructions
Step 1
Cook the lasagna noodles at least halfway through to ensure they are done, as there is not enough liquid in the recipe for them to cook completely during baking.
Step 2
Preheat oven to 350 degrees F (175 degrees C).
Step 3
In a large bowl, combine the cooked chicken, chopped artichoke hearts, sun-dried tomatoes, 1 cup of shredded mozzarella cheese, and the grated Parmesan cheese.
Step 4
In a separate bowl, beat the softened cream cheese, milk (or half & half), and minced garlic with an electric mixer until the mixture is well blended and smooth.
Step 5
Stir the chopped basil into the cream cheese mixture.
Step 6
Mix half of the cream cheese sauce with the chicken mixture.
Step 7
Spread half of the remaining cream cheese sauce evenly in the bottom of a 13x9 inch baking dish.
Step 8
Arrange 3 lasagna noodles over the sauce, then cover with 1/3 of the chicken mixture.
Step 9
Repeat the layers of noodles and chicken mixture two more times.
Step 10
Top the final layer with the remaining cream cheese sauce and the rest of the shredded mozzarella cheese.
Step 11
Cover the baking dish with foil and bake for 25 minutes or until heated through.
Step 12
Remove the foil and place the lasagna under the broiler until the top is brown and gooey.
Step 13
Remove from the oven and let stand for 5 minutes before cutting and serving.