First, gather your ingredients:
You will need:
2 cups shredded cooked chicken
1 can artichokes, drained and chopped
1 8oz package shredded mozzarella cheese w/ Philadelphia added (divided)
1/2 cup Parmesan cheese
1/2 cup drained, chopped sun dried tomatoes
2 packages (8oz) of cream cheese (softened)
1 cup of milk
1 tsp minced garlic (or 1/2 tsp garlic powder)
1/4 cup of fresh chopped basil (divided)
12 cooked lasagna noodles
HEAT oven to 350°F.
COMBINE chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes into a large bowl
Beat cream cheese, milk and garlic powder with mixer until well blended; and stir in 2 Tbsp. basil.
|Note: This made a giant mess. I recommend mixing JUST the cream cheese fist and add the milk slowly.|
Pour half of creamy mixture over the chicken mixture in the other bowl and mix together.
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. Top with remaining noodles, cream cheese mixture and the rest of the mozzarella; cover.
|I actually baked uncovered. Still worked great|
BAKE 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.
This turned out very creamy and cheesey, just like I was hoping. I wasn't sure if I would like the sun dried tomatoes but they gave it a really nice flavor. This is what a slice turned out like:
Post a Comment