Creamy White Chicken and Artichoke Lasagna

Creamy White Chicken and Artichoke Lasagna

34
Kraft Natural Shredded Cheese 0

"Nothing brings the family together like a warm dish straight out of the oven. Try this timely twist on a classic."

Ingredients 50 m {{adjustedServings}} servings 342 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 342 kcal
  • 17%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 25g
  • 8%
  • Protein:
  • 20.1 g
  • 40%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 522 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Heat oven to 350 degrees F.
  2. Combine chicken, artichokes, tomatoes, 1 cup mozzarella and Parmesan. Beat cream cheese, milk, and garlic powder with mixer until well blended; stir in 2 tablespoons basil. Mix half with the chicken mixture.
  3. Spread half of the remaining cream cheese sauce 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 cheese sauce and mozzarella; cover.
  4. Bake 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.
Tips & Tricks
Artichoke and Sun-dried Tomato Chicken

This simple Italian-inspired meal is ready in less than 45 minutes.

Creamy Chicken on Linguine

Tender chicken served over pasta with a sumptuous, creamy sauce.

Footnotes

  • Cook's Note: Spray the foil with cooking spray before using to cover the lasagna to help prevent the foil from sticking to the cheese on top of the lasagna.
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Reviews 34

  1. 46 Ratings

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Sharon Kay Eck
1/13/2012

This is absolutely one of the best things I have ever eaten hands down!! I added Portabella mushrooms, a 1/2 c. frozen spinach, some extra garlic salt, and Grated Asiago, Parmesan and Ramano Cheese Mixture to the Cream sauce. This tastes like an Olive Garden dish!!

kelleybelly11
6/21/2011

This recipe was very good and VERY filling. We added a small red onion thinly slighted. Will be making it again but will need to change the recipe a little. We thought that it tasted like there was way too much cream cheese. (it was so thick) We will try to use just one pack of cream cheese, up the milk, and add a beaten egg to the mixture to hold it together and make it a little fluffy. :)

Jessica
5/31/2011

Good. Too good. :) I didn't have the kind of mozzarella that had cream cheese in it so I just used fresh mozzarella and shredded it by hand. It worked just fine. I still put the regular cream cheese in where it said to though.