Creamy Chicken & Artichoke Lasagna

I’ve never made lasagna before because I always thought it was too complicated.  But this recipe looked so amazing I had to give it a try.  It definitely wasn’t hard, and it only took slightly longer than the dishes I regularly cook, but that’s not really saying much.

(Jump to recipe card)

Ingredients:

  • 2 cups cooked chicken breasts, shredded
  • 1 can (14 oz.) artichoke hearts, drained and chopped
  • 1 pkg. (8 oz.) mozzarella cheese, divided
  • 1/2 cup grated parmesan cheese
  • 1/2 cup sun-dried tomatoes, chopped
  • 2 pkg. (8 oz. each) cream cheese, softened
  • 1 cup milk
  • 1/2 tsp. garlic powder
  • 1/4 cup tightly packed fresh basil, chopped, divided
  • 12 lasagna noodles, cooked

Start your water boiling and preheat the oven to 350 degrees.  While all that’s going on, chop up the artichoke hearts and sun-dried tomatoes.

Next, add cream cheese, milk, 2 tbs. basil, and garlic powder to a mixing bowl and blend until smooth using an electric mixer or a whisk.  it should be lump-free and sauce-like when you’re done.

In a separate bowl, combine your chicken, artichokes, sun-dried tomatoes, 1 cup of mozzarella, and parmesan cheese.

Then add half of your cream cheese sauce to the chicken mixture and stir until everything is evenly coated.

Spread the remaining cream cheese sauce evenly on the bottom of a 13×9-inch 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 with lid or aluminum foil and bake for 15 minutes.  Remove cover and bake for 10 more minutes or until cheese is completely melted and slightly browned.  Sprinkle with remaining basil.  Let stand 5-10 minutes before serving.

See?  That wasn’t so hard.

Tips I learned along the way:

  • Spray the underside of the foil with cooking spray to prevent it from sticking to the cheese on top of your lasagna.
  • This is a super easy way to cook chicken breasts if you’re planning on using them another recipe, just skip the lemon-pepper seasoning.
  • If you’re substituting dry herbs for fresh, a general rule of thumb is to use only 1/3 of the amount the recipe calls for.  You can also substitute 3 times as many fresh herbs for dry.

Wanna make it?  Get the printable recipe card here.

PS:  If you’re into knowing this kind of thing, there are 342 calories per serving (12 servings per recipe) if you use the original recipe.  I used fat free cream cheese, skim milk, skim mozzarella, organic lean chicken, and whole wheat pasta, so that’s gotta take off a few cals, right?
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