Creamy White Chicken Alfredo Lasagna

By á-8559

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!

Ingredients

• 2 cups shredded cooked chicken breasts
• 1 can (14-ounce) artichoke hearts, drained, chopped
• 1 package (8-ounce) shredded mozzarella cheese
• 1/2 cup parmesan cheese
• 1/2 cup chopped drained oil-packed sun-dried tomatoes
• 2 package (8-ounce) cream cheese, softened
• 1 cup milk
• 1/2 teaspoon garlic powder
• 1/4 cup tightly packed fresh basil, chopped, divided
• 12 lasagna noodles, cooked

Preparation

Step 1

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.