I've always been a lover of pasta, artichokes, cream cheese and mozzarella cheese, so it's a perfect dish for me!
It also turned out to be a big hit with my family and a couple of dinner guests we had the first evening I tried this recipe. Well, we all decided that this dish is a keeper!
Preheat oven to 350 degrees.
Cook the lasagna noodles according to package directions, just BARELY to al dente. Remember, the noodles will continue to cook in the oven.
In a large bowl combine the chicken, artichokes, 1 cup mozzarella and Parmesan cheese.
In a separate bowl beat the cream cheese, milk and garlic until well blended. Stir in 2 Tbsp. of the chopped fresh basil.
Mix 1/2 of the cream cheese sauce in with the chicken mix.
In a 9 x 13 baking dish that has been lightly coated with non-stick cooking spray, spread 1/2 of the remaining sauce onto the bottom. Cover with 3 noodles, then 1/3 of the chicken mixture and 1/3 c. mozzarella cheese. Layer on the mushrooms, for the first layer only.
Repeat with a 2nd layer, in the same order and again with a 3rd layer.
Top with remaining 3 noodles, cream cheese sauce, and the last 1/2 c. mozzarella cheese.
Bake for 25 minutes, or until it is heated through. Sprinkle with remaining basil then allow to stand for 5 minutes before cutting into squares.
Next time, I'm adding spinach in a layer or 2 (instead of the mushrooms)...imagine the possibilities...
oh, and p.s. this is really good the next day too.
Recipe adapted from: Kraft Foods
It also turned out to be a big hit with my family and a couple of dinner guests we had the first evening I tried this recipe. Well, we all decided that this dish is a keeper!
Chicken & Artichoke Lasagna in Creamy White Sauce
2 c. cooked chicken, shredded
1 (14 oz.) can artichoke hearts, drained and chopped
(I don't recommend using marinated hearts)
2 1/2 c. mozzarella cheese, shredded, divided
1/2 c. grated Parmesan cheese
2 (8 oz.) pkg. cream cheese, softened
1 c. milk
1 tsp. chopped garlic
(or 1/2 tsp. garlic powder)
1/4 c. tightly packed fresh basil, chopped, divided
8 oz. sliced mushrooms (optional)
12 lasagna noodles
Cook the lasagna noodles according to package directions, just BARELY to al dente. Remember, the noodles will continue to cook in the oven.
In a large bowl combine the chicken, artichokes, 1 cup mozzarella and Parmesan cheese.
In a separate bowl beat the cream cheese, milk and garlic until well blended. Stir in 2 Tbsp. of the chopped fresh basil.
Mix 1/2 of the cream cheese sauce in with the chicken mix.
Repeat with a 2nd layer, in the same order and again with a 3rd layer.
Top with remaining 3 noodles, cream cheese sauce, and the last 1/2 c. mozzarella cheese.
I turned my broiler on for 5 additional minutes of baking time to get this lovely browned cheesy goodness.
Ya baby!
Next time, I'm adding spinach in a layer or 2 (instead of the mushrooms)...imagine the possibilities...
oh, and p.s. this is really good the next day too.
Recipe adapted from: Kraft Foods
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