So I didn't have artichokes or sun dried tomatoes. I used spinach (fresh from our garden of course), and for the tomatoes I used regular petite cut canned tomatoes and put Italian seasoning, garlic salt, paprika, and a dash of chili powder for the knock off of sun dried. Also I would use 1 pkg of cream cheese, there was too much of it. I also put a ton of extra cheese on mine, the Italian mix is so delicious on this.
What you'll need:
- 2 c shredded chicken. (I boiled mine for more flavor and tenderness)
- 1 can (14 oz) artichoke hearts, drained and chopped. (or spinach ;))
- 1 pkg shredded mozzarella cheese (I used the Italian mix) divided
- 1/2 c grated Parmesan cheese
- 1/2 c chopped drained oil packed sun dried tomatoes ( or canned tomatoes with seasoning)
- 2 Pkg (8 oz each) cream cheese, softened ( or use 1)
- 1 c milk
- 1/2 tsp garlic powder
- 1/4 c tightly packed basil, chopped, divided (I didn't have this so I didnt use it)
- 12 lasagna noodles, cooked
Heat oven to 350
Combine chicken, artichokes (or spinich), 1 c mozzarella, parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 tbsp basil. Mix half with the chicken mixture.
Spread half the remaining cream cheese mixture onto bottom of 13x9 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 min or till cheese is all the way melted.
