creamy chicken alfredo lasagna
Another customer of mine gave me this recipe to make for her for Super Bowl Sunday. She has already tasted it and gave it a thumbs up. It was supper easy to make; but I think the next time I will add a little more sauce to it. Hope you enjoy it as well!
prep time
25 Min
cook time
25 Min
method
Bake
yield
12 serving(s)
Ingredients
- 2 cups shredded cooked chicken breasts
- 1 can (14 oz) artichoke hearts, drained, chopped
- 1 package 8oz kraft shredded mozzarella chesse with a touch of philadelphia divided
- 1/2 cup kraft grated parmesan cheese
- 1/2 cup chopped drained oil-packed sun-dried tomatoes
- 2 packages 98 oz each) philadelphia cream cheese, softened
- 1 cup milk
- 1/2 teaspoon garlic powder
- 1/4 cup tightly packed fresh basil, chopped, divided
- 12 - lasagna noodles, cooked
How To Make creamy chicken alfredo lasagna
-
Step 1COMBINE chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. -
Step 2Beat cream cheese, milk, and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture.
-
Step 3SPREAD half the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with noodles and 1/3 of the chicken mixture.
-
Step 4Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover.
-
Step 5BAKE 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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