White Chicken Lasagna
3 cups cooked and shredded chicken (I used rotisserie
chicken)
1 can (14 oz.) artichoke hearts, drained, chopped
1 pkg. (8 oz.) shredded mozzarella cheese
½ cup grated Parmesan Cheese
½ cup sun-dried tomatoes, chopped and drained
1-1/2 pkg. low fat cream cheese
1 cup ½ and ½
1 tsp. minced garlic
¼ cup fresh basil, chopped
12 lasagna noodles, cooked
12 slices whole milk mozzarella
INSTRUCTIONS
Preheat oven to 350F
In a large bowl, combine chicken, artichokes, 1 cup
mozzarella, grated Parmesan, ½ the basil and tomatoes. Set aside.
In a separate bowl using an electric mixer, beat cream
cheese, ½ and ½ and garlic until well combined. Using a spoon, stir in half the
basil. Set half of the cream cheese mixture aside and stir the remaining half
in with the chicken mixture.
Take half of the cream cheese mixture (without the chicken)
and spread it into a 9x13 baking dish, covering the bottom. Lay 3 noodles on
top and then top with ⅓ of the chicken mixture. Repeat the noodles and chicken
mixture two more times, ending with a noodle layer.
Top with the last half of the cream cheese mixture.
Place the whole milk mozzarella slices on top in rows of
three, like shown.
Sprinkle the shredded mozzarella over everything, and then
top with more basil if desired.
Bake 25 min. or until heated through.
Slice and serve! Enjoy!
