Alfredo Chicken Lasagna
Author: Debi
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 12
- 2 cups cooked chicken breasts, shredded or 2 cans chicken breasts (10 oz. each)
- 1 can (14 oz.) artichoke hearts, drained, chopped
- 1 pkg. (8 oz.) shredded mozzarella cheese (the kind with Philadelphia in it if you can), divided
- ½ cup grated parmesan
- ½ cup drained oil-packed sun-dried tomatoes, chopped
- 2 pkg. (8 oz. each) cream cheese, softened
- 1 cup milk
- ½ tsp garlic powder
- ¼ cup tightly packed fresh basil, chopped, divided
- 12 lasagna noodles, cooked
- Preheat oven to 350°F.
- Combine chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes.
- Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 T basil.
- Mix half the cream cheese mixture with the chicken mixture.
- Spread half the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles and ⅓ of the chicken mixture.
- Repeat layers of noodles and chicken mixture twice.
- Top with remaining noodles, cream cheese mixture and mozzarella; cover.
- Bake 25 minutes or until heated through. Uncover the last 10 minutes of baking.
- Sprinkle with remaining basil.
- Let stand 5 minutes before cutting to serve.
Recipe by Surroundings by Debi at https://surroundingsbydebi.com/alfredo-chicken-lasagna/
3.2.1284