Chicken and Artichoke Lasagna
This is a tangy twist on the lasagna classic. The sharp flavors of artichokes and sundried tomatoes are a nice accent to the fresh basil and creamy base sauce.
Servings: 12
Calories: 417kcal
Ingredients
- 2 boneless skinless chicken breasts cooked and shredded
- 12 lasagna noodles cooked
- 14 ounces can artichoke hearts drained and chopped
- ½ cup sundried tomatoes
- 12 ounces mozzarella cheese
- ½ cup shredded parmesan cheese shredded
- 16 ounces cream cheese softened
- 1 cup milk
- ½ cup basil chopped
- ½ teaspoon garlic powder
Instructions
- Preheat your oven to 375 degrees.
- While the oven is preheating combine chicken, artichokes, tomatoes, 1 cup mozzarella and Parmesan. In another bowl mix cream cheese, milk, and garlic powder until well blended; then add in all but 2 tablespoons of basil.
- Spread half of the cream sauce onto the bottom of a 9×13″ dish and then combine the remaining sauce with the chicken mixture.
- Lay three noodles in the pan, topping with ⅓ of the chicken mixture, and then repeat with two more layers of additional noodles and chicken mixture.
- Finally, cover the top layer with mozzarella cheese and cover with aluminum foil.
- Bake 20 minutes covered and then uncovered for an additional 20 minutes to allow cheese to brown.
- Sprinkle with remaining basil and let rest 15 minutes prior to serving to allow juices to redistribute.
Nutrition
Calories: 417kcal | Carbohydrates: 29g | Protein: 19g | Fat: 25g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 535mg | Potassium: 398mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1194IU | Vitamin C: 9mg | Calcium: 273mg | Iron: 1mg