Creamy White Chicken & Artichoke Lasagna
Recipe type: Dinner
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Yields: 9 good size slices
Serve with Soft & Crusty Bread
  • 2 Chicken Breasts, cooked and shredded
  • 1½ cup Artichoke hearts, chopped
  • 2 cups shredded Mozzarella cheese
  • 1 cup grated Parmesan Cheese
  • ½ cup Sun Dried Tomatoes, chopped
  • 2 8oz packages of Cream Cheese, softened
  • 1 cup Milk
  • ½ tsp. Garlic Powder
  • ¼ cup fresh Basil, chopped
  • 12 lasagna noodles, cooked
  1. Preheat oven to 350 degrees F.
  2. In a mixing bowl, combine chicken, artichoke hearts, 1 cup of Mozzarella cheese, ½ cup Parmesan cheese, and sun dried tomatoes.
  3. In a food processor or blender, mix together cream cheese, milk, garlic powder, and 2 tbsp of basil.
  4. Stir half of the milk mixture into chicken mix.
  5. Take another half of the milk mixture and spread on the bottom of a 13x9 baking dish.
  6. Place 3 lasagna noodles on top followed by ⅓ of the chicken mix.
  7. Repeat with noodles and chicken mix two more times.
  8. Top with remaining cheeses and cover with foil.
  9. Bake for 25 minutes and remove foil.
  10. Sprinkle with remaining basil and bake for 5 minutes more.
  11. Remove from oven and let set for at least 5 minutes before cutting into.
Recipe by Cook Eat Delicious! at