Creamy White Chicken and Artichoke Lasagna
|
|
| Servings | 8 |
| Cook Time | 50minutes |
Submitted by: Carrie Morris Lot # 2451
- 1 lb cooked chicken breast sliced
- 14 oz Can Artichoke Hearts chopped
- 1 onion medium, sliced
- 1/2 jar Roasted Red Peppers sliced
- 3 garlic cloves chopped
- 8 oz Mozzarella shredded
- 1/2 c Grated Parmesan cheese
- 2 8oz Packages cream cheese
- 1 c milk
- 1/2 tsp basil leaves
- 12 lasagna noodles cooked
Servings:
Units:
|
Submitted by: Carrie Morris Lot # 2451
Servings:
Units:
|
|
Instructions
- Heat oven to 350 degrees.
- In skillet, sauté onion and garlic over medium-low heat for 5 minutes; add artichokes and roasted red peppers, sauté for 5 more minutes
- In a medium size bowl, beat cream cheese, milk and garlic powder with mixer until well blended. Then stir in basil and Parmesan cheese. Split mixture in half, reserving half for later. Combine half the creamy mixture with the artichoke mixture, the chicken and half the mozzarella cheese.
- Spread half of the reserved creamy mixture in bottom of 13X9 baking dish. Cover with 3 noodles and 1/3 of chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining creamy mixture and remaining cheese.
- Bake 25 minutes or until heated through; let stand 5 minutes before serving. Enjoy!
E-Mail Blast Sign-Up
