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Creamy Chicken Alfredo with Sun Dried Tomato Lasagna

Created by PCP employee Steve Sebastain

This recipe works for: Main Dish

Serving Size: 10


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.

Recipe Source: Employee Provided Recipe
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