Creamy Chicken & Artichoke Lasagna

8 Servings

2 cups   Chicken Breasts, cooked and shredded

14 oz   Artichoke Hearts, drained and chopped

2 cups   Mozzarella Cheese, shredded

1/2 cup   Parmesan Cheese, grated

2   Roma Tomatoes, diced

16 oz   Cream Cheese, softened

1 cup   Milk

1/2 tsp   Garlic Powder

1/4 cup   Basil, chopped

12   Lasagna Noodles, cooked

1)   Preheat oven to 350.

2)   Combine chicken, artichokes, 1 cup mozzarella, Parmesan, and tomatoes. 

3)   Beat the cream cheese, milk, and garlic powder with a mixer until well blended. Stir in the basil. 

4)   Mix half of the cream mixture with the chicken mixture.

5)   Spread half of the remaining cream cheese mixture onto the bottom of a 9 x 13 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 1 cup mozzarella.

6)   Cover and bake 25 minutes or until hot and bubbly. Let stand 5 minutes before serving. Enjoy!

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