INGREDIENTS
•
3 c. chicken, cooked and shredded
•
3/4 lb. bacon, cooked and crumbled
•
2 1/2 c. grated mozzarella cheese, divided
•
1/2 c. parmesan cheese, grated
•
1 can (14 oz.) artichoke hearts, drained and chopped
•
1/2 c. sun-dried tomatoes (I use oil-packed), chopped
•
2 pkg. (8oz.) low-fat cream cheese, softened
•
1 1/4 c. milk
•
3 Tbsp. (1 envelope) Hidden Valley Ranch dressing mix, unprepared
•
12 lasagna noodles, cooked
Go To Recipe