Ingredients:
2 c. shredded cooked chicken breasts
1 can (14 oz.) artichoke hearts, drained and chopped
1 pkg. (8 oz.) shredded mozzarella cheese, divided
1/2 c. grated Parmesan cheese
1/2 c. chopped drained oil-packed sun-dried tomatoes
2 pkgs. (8 oz. each) cream cheese, softened
1 c. milk
1/2 tsp. garlic powder
1/4 c. tightly packed fresh basil, chopped, divided
12 lasagna noodles, cooked
Directions:
Heat oven to 350 degrees.
Combine chicken, artichokes, 1 c. mozzarella, Parmesan cheese and tomatoes. Beat cream cheese, milk and garlic powder with mixer until blended; stir in 2 Tbsp. basil. Reserve half; mix remaining half with the chicken mixture.
Spread half of the remaining cream cheese mixture onto bottom of a 9x13 baking dish; cover with 3 noodles and 1/3 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. Sprinkle with remaining basil. Let stand 5 minutes before cutting to serve.
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