Alfredo Chicken Lasagna
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
This is a delicious recipe sure to be a favorite in your home!
  • 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
  1. Preheat oven to 350°F.
  2. Combine chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes.
  3. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 T basil.
  4. Mix half the cream cheese mixture with the chicken mixture.
  5. Spread half the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles and ⅓ of the chicken mixture.
  6. Repeat layers of noodles and chicken mixture twice.
  7. Top with remaining noodles, cream cheese mixture and mozzarella; cover.
  8. Bake 25 minutes or until heated through. Uncover the last 10 minutes of baking.
  9. Sprinkle with remaining basil.
  10. Let stand 5 minutes before cutting to serve.
Recipe by Surroundings by Debi at