Creamy Chicken Alfredo with Sun Dried Tomato Lasagna
Created by PCP employee Steve Sebastain
This recipe works for: Main Dish
2 Cups shredded cooked chicken breasts
1 Can (14 oz.) artichoke hearts, drained and chopped
2 Cups of fresh spinach, cooked (optional)
1 Pkg. (8 oz.) shredded Mozzarella Cheese, divided
½ Cup grated Parmesan Cheese
1 Jar (8.5 oz.) Sun Dried Tomatoes in Olive Oil, drained and chopped
2 Pkg. (8 oz. each) cream cheese, softened
1 Cup milk
½ tsp. garlic powder
¼ Cup fresh basil, chopped, divided
12 lasagna noodles, cooked
HEAT oven to 350°F.
COMBINE chicken, artichokes, 1 cup mozzarella, Parmesan, spinach and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbsp. of basil. Mix half with the chicken mixture.
SPREAD half the remaining cream cheese mixture onto bottom of 13×9-inch 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 cheese; cover.
BAKE 25 minutes or until heated through. Sprinkle with remaining basil. Let stand 5 minutes before cutting to serve.