I love Pasta! Who's with me on that? When it comes to lasagnas, I've always been a red sauce lasagna type of person, but when I saw that artichokes were involved in this dish, I was in. I love artichokes as much I love pasta! You still with me? Lasagna, artichokes, creamy white sauce, and chicken? Yeah, I see you drooling back there.
In my opinion though, lasagna is a bit of work. Every time I make it, I always forget how much work is involved, but when I taste the finished product, I'm always kicking myself for not going the extra mile and making it more often. But I must warn you in advance...please don't make the same mistake I made. It not only costed me a lot of time, but made a ton of extra dishes too. And let me tell you, I hate washing dishes! When you make this recipe and you go to make the creamy white sauce, do not...I repeat DO NOT use your Kitchen Aid mixer. It doesn't matter how soft your cream cheese is, the paddle nor the whisk attachment will do the trick...surprisingly. Save yourself the disappointment and just use your hand mixer...it gets the job done beautifully.
If you're still riding the fence on this dish, let me just guild the lily a bit more. Not only does this make a ton of food, but the leftovers are awesome! So, feed your family with this really delicious meal and then later in the week, say...oh Friday, when you are too tired to make another meal after your very long week, just heat this baby up and dinner is served! The perfect ending to a long work week!
Creamy White Chicken & Artichoke Lasagna
2 cups shredded cooked chicken breasts
1 can (14 oz) artichoke hears, drained and chopped
1 pkg. (8oz) shredded mozzarella cheese
1/2 cup grated parmesan cheese
1/2 chopped drained oil-packed sun-dried tomatoes (I didn't the oil packed, so I just used the dried)
2 pkg. (8oz) cream cheese, softened
1 cup milk
1/2 tsp garlic powder
1/4 cup tightly packed fresh basil, chopped, divided
12 lasagna noodles
Pre-heat oven to 350 degrees.
Combine chicken, artichokes, 1 cup mozzarella, parmesan, and tomatoes. Beat cream cheese, (with hand mixer) milk, and garlic powder until well blended; stir in 2 TB basil. Mix half with chicken mixture.
Spread half the remaining cream cheese mixture onto bottom of a 9x13 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 for 25 minutes or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.