Among the recipes that my family loves best. At the very least twice a month, if not more, I make this.
| Prep Time: | 25 mins |
| Cook Time: | 35 mins |
| Total Time: | 1 hr |
| Servings: | 9 |
| Yield: | 9 servings |
Ingredients
- 12 lasagna noodles, or as needed
- 2 cups shredded cooked chicken, or more to taste
- 1 (14 ounce) can artichokes in water, drained
- 8 ounces shredded mozzarella cheese
- ¾ cup grated Parmesan cheese, divided, or to taste
- ½ cup sun-dried tomatoes packed in oil, drained and chopped
- 2 (8 ounce) packages cream cheese, softened
- 1 cup milk
- 2 tablespoons dried basil, divided
- 1 teaspoon garlic powder
- 8 ounces mozzarella cheese, thinly sliced
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes; drain.
- Mix chicken, artichokes, shredded mozzarella cheese, 1/2 cup Parmesan cheese, and sun-dried tomatoes together in a large bowl.
- Beat cream cheese, milk, 1 tablespoon basil, and garlic powder together in a bowl until smooth. Mix 2/3 of the cream cheese mixture with the chicken mixture. Spread remaining cream cheese mixture into the bottom of a 9×13-inch casserole dish.
- Spread a single layer of lasagna noodles over the cream cheese mixture, top with 1/3 of the chicken mixture, and a layer of mozzarella cheese slices. Repeat layering with noodles, chicken mixture, and mozzarella slices 2 times. Top with remaining Parmesan cheese and basil.
- Bake in the preheated oven until golden and bubbling, about 25 minutes.
Nutrition Facts
| Calories | 546 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 118 mg |
| Dietary Fiber | 3 g |
| Protein | 34 g |
| Saturated Fat | 18 g |
| Sodium | 772 mg |
| Sugars | 3 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
It was so good! I only did half the recipe since just 2 of us but still used 2 cups of chicken so when I do the full recipe I would probably use 4 cups. I put mozzarella on top to get nice and crunchy. All the flavors worked so well together and made it delicious. Definitely will do again
Quick and easy so I chose it for a last minute dinner for out-of-town guests along with a salad. Everyone around agreed the recipe is a “keeper” – it is wonderful!
We really liked this recipe, but it was a little too rich for me. I’m thinking of substituting cottage cheese for the cream cheese. I also substitute cottage cheese with ricotta in my regular Italian lasagna with marinara and ground beef.
Only change I made was to omit the sun dried tomatoes b/c I forgot to buy them. A great recipe!