Monday, January 16, 2012

Creamy Garlic Chicken, Artichoke and Sun Dried Tomatoe Lasagna

See picture on Pinterest.
It looks much prettier.

Inspired by Tasty Tidbits blogpost, I had to pin this on my Casserole Board on Pinterest with a little modification to suit my families taste.  What did I do different? I added GARLIC of course.

2 cups shredded cooked chicken breasts
1 can (14 oz.) artichoke hearts, drained, chopped
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
1/2 cup KRAFT Grated Parmesan Cheese
1 small jar  drained oil-packed sun-dried tomatoes
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup milk
6 cloves of garlic ( I use the frozen cubes from Trader Joe's)
12 lasagna noodles, cooked or use the no BAKE. For a Gluten Free recipe, use GF Lasagna Noodles
1/4 cup of Freshly Chopped Basil (leave some for garnish)

HEAT oven to 350°F.
COMBINE chicken, artichokes, 1 cup mozzarella, garlic, parmesan and tomatoes in one bowl. In another bowl, mix cream cheese and milk with mixer until well blended; stir in 1/2 of the basil.
Mix half of the cream cheese mixture with the chicken bowl and leave the remaining to coat layers.

Layer 1 - SPREAD half the remaining cream cheese mixture onto bottom of 13x9-inch baking dish;
cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice.  

Layer 4 - Top with remaining noodles, cream cheese mixture and mozzarella; cover.
BAKE 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.

Garnish with fresh basil after removing from the oven.

Get in the habit of making a casserole every Monday Night for your family.  Need some inspiration and a great recipe....Check out this list - 30daysof...casseroles.


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Thanks for sharing!