Ingredients
9
9 servings
- •12 lasagna noodles, or as needed
- •2 cups shredded cooked chicken, or more to taste
- •1 (14 ounce) can artichokes in water, drained
- •8 ounces shredded mozzarella cheese
- •¾ cup grated Parmesan cheese, divided, or to taste
- •½ cup sun-dried tomatoes packed in oil, drained and chopped
- •2 (8 ounce) packages cream cheese, softened
- •1 cup milk
- •2 tablespoons dried basil, divided
- •1 teaspoon garlic powder
- •8 ounces mozzarella cheese, thinly sliced
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes; drain.
- Mix chicken, artichokes, shredded mozzarella cheese, 1/2 cup Parmesan cheese, and sun-dried tomatoes together in a large bowl.
- Beat cream cheese, milk, 1 tablespoon basil, and garlic powder together in a bowl until smooth. Mix 2/3 of the cream cheese mixture with the chicken mixture. Spread remaining cream cheese mixture into the bottom of a 9x13-inch casserole dish.
- Spread a single layer of lasagna noodles over the cream cheese mixture, top with 1/3 of the chicken mixture, and a layer of mozzarella cheese slices. Repeat layering with noodles, chicken mixture, and mozzarella slices 2 times. Top with remaining Parmesan cheese and basil.
- Bake in the preheated oven until golden and bubbling, about 25 minutes.
Nutritional Facts
Per 9 servings
- Calories: 546
- Carbohydrate: 32g
- Fat: 32g
- Fiber: 3g
- Protein: 34g
- Sugar: 3g
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