Creamy White Chicken Lasagna (Printer-Friendly)
Creamy layers of chicken, artichokes, fresh basil, and cheeses for a cozy dinner with hearty flavor.
# What You’ll Need:
→ Main Ingredients
01 -
3 cups shredded cooked chicken breast
02 -
1 1/2 cups chopped artichoke hearts, drained
03 -
2 cups shredded mozzarella cheese, divided
04 -
1/2 cup grated Parmesan cheese
05 -
1/3 cup oil-packed sun-dried tomatoes, drained and finely chopped
06 -
8 ounces cream cheese, softened
07 -
1 1/4 cups whole milk
08 -
1 teaspoon garlic powder
09 -
1/3 cup fresh basil leaves, finely chopped, divided
10 -
9 lasagna noodles, cooked and drained
# Steps to Make This:
01 -
Using an electric mixer or sturdy whisk, beat softened cream cheese, whole milk, and garlic powder until smooth and creamy. Incorporate half of the chopped fresh basil for vivid aroma.
02 -
In a large bowl, mix shredded chicken breast, chopped artichoke hearts, 1 cup of mozzarella cheese, grated Parmesan, sun-dried tomatoes, and half of the cream cheese mixture. Blend thoroughly for even distribution of flavors.
03 -
Spread a portion of the remaining cream cheese mixture on the bottom of a 9x13 inch baking dish. Arrange 3 cooked lasagna noodles over the sauce. Evenly spread 1/3 of the chicken mixture across the noodles. Repeat for two more layers, finishing with a final layer of noodles.
04 -
Top the final noodle layer with the remaining cream cheese mixture and sprinkle the reserved 1 cup of mozzarella cheese evenly over the surface.
05 -
Cover the dish tightly with aluminum foil. Bake in a preheated oven at 375°F for 25 minutes, or until the center is hot and bubbling. For a golden cheese crust, uncover and broil for an additional 2-3 minutes if desired.
06 -
Remove from oven and let stand uncovered for 5 minutes to allow the layers to set. Sprinkle with remaining fresh basil before serving.
# Additional Notes:
01 -
For optimal flavor, chop basil immediately before using and ensure cream cheese is fully softened for smooth sauce blending.
02 -
Lasagna can be assembled up to 24 hours ahead and refrigerated before baking. Cooked leftovers keep well refrigerated up to 4 days, or may be frozen for longer storage.