Creamy White Chicken and Artichoke Lasagne

Submitted by Beamer42 on August 27, 2012 - 1:01pm
Creamy White Chicken and Artichoke Lasagne

Summary

Yield
Prep Time45 minutes
CategoryPoultry
CuisineAmerican

Description

I mean come on…Creamy White Sauce….Chicken….Artichokes….Lasagna!!! I’m craving it right now just thinking about it…and I am not in the least bit hungry!

Ingredients

  • 2 cup boneless skinless chicken breast cooked and shredded
  • 14 oz artichoke hearts chopped
  • 1/2 cup chopped sun dried tomatoes OR 1 can Rotel with chilies and juice
  • 8 oz Kraft Mozzarella Cheese with a touch of PHILADELPHIA
  • 1/2 cup grated parmesan cheese
  • 8 oz cream cheese softened
  • 1 1/2 cup milk, add more as needed to keep from being dry
  • 1/2 tsp garlic powder
  • 1/4 cup fresh basil chopped
  • 12 cooked lasagne noodles, use no boil noodles soaked 10 Minutes
  • 1 egg

Instructions

Heat oven to 350°F.

Combine chicken, artichokes, tomatoes, 1 cup mozzarella and Parmesan.

Beat cream cheese, milk, egg, and garlic powder with mixer until well
blended;

Stir in 2 Tbsp. basil.

Mix half with the chicken mixture.

Spread half of the remaining cream cheese sauce 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 cheese sauce and mozzarella; cover.

Bake 25 min. or until heated through.

Sprinkle with remaining basil.

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