Creamy White Chicken Alfredo Lasagna

I can't think of anything that could make yummy traditional better, but this creamy alfredo lasagna might just take the cake! Rich, creamy, and delicious!

Creamy White Chicken Alfredo Lasagna

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    cups shredded cooked chicken breasts

  • 1

    can (14-ounce) artichoke hearts, drained, chopped

  • 1

    package (8-ounce) shredded mozzarella cheese

  • ½

    cup parmesan cheese

  • ½

    cup chopped drained oil-packed sun-dried tomatoes

  • 2

    package (8-ounce) cream cheese, softened

  • 1

    cup milk

  • ½

    teaspoon garlic powder

  • ¼

    cup tightly packed fresh basil, chopped, divided

  • 12

    lasagna noodles, cooked

Directions

Heat oven to 350°F. Combine chicken, artichokes, 1 cup mozzarella, parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 tablespoons basil. Mix half with the chicken mixture. 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 mozzarella; cover. Bake 25 minutes or until heated through. Sprinkle with remaining basil. Let stand 5 minutes before cutting to serve.


Nutrition

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