Friday, December 30, 2011

White Chicken Lasagna

Mmmmm! Mmmm! I went over to a very good friend's house for Christmas and there was a wonderful White Chicken Lasagna that I knew I had to make at home. 

Here we are a few days later and I have been searching the Internet looking for the recipe. 
I found something close but I added and omitted some ingredients. 

Here is my version: 

I quickly found out that lasagna doesn't photograph well...but you get the idea.


White Chicken Lasagna

2 cups boneless skinless chicken breast, cooked and chopped
1 (14 oz) can artichoke hearts, chopped
1/2 cup chopped sun-dried tomatoes.
1 box frozen chopped spinach (thawed)
1 (8 oz) package shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 (8 oz) package cream cheese, softened
1 can cream of mushroom (or chicken) soup
1 cup milk
2 tablespoons basil
Salt, pepper, garlic powder to taste
1 (16 oz) cottage cheese (optional)
12 lasagna noodles, cooked
  1. Heat oven to 350 degrees F.
  2. Combine chicken, artichokes, tomatoes, Parmesan cheese and spinach.  Mix well. 
  3. Beat cream cheese, soup, milk and spices with mixer until well blended. 
  4. Spread 1/3 of the cream cheese mixture onto the bottom of a 13x9 inch baking dish; cover with noodles and 1/3 of the chicken mixture cream cheese sauce, cottage cheese and mozzarella cheese.  Repeat layer of noodles, chicken mixture, and cheeses twice.  Top with remaining cheese sauce and mozzarella.  Cover with foil. 
  5. Bake 35 minutes or until heated through.  Let stand 5 minutes before cutting to serve.
Serves 12

* A little note:  I tried some Barrilla lasagna noodles that didn't need cooking before assembly of the lasagna.  They tasted good!!


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