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.
Recipe:
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
Directions:
- Heat oven to 350 degrees F.
- Combine chicken, artichokes, tomatoes, Parmesan cheese and spinach. Mix well.
- Beat cream cheese, soup, milk and spices with mixer until well blended.
- 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.
- 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!!
* A little note: I tried some Barrilla lasagna noodles that didn't need cooking before assembly of the lasagna. They tasted good!!
Enjoy!
