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.
- 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
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.
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