Wednesday, February 15, 2012

Chicken Artichoke Lasagna

I saw this recipe on Pinterest and since the husband and I are both lovers of lasagna, I wanted to give it a try. I changed the recipe up a bit from the original and it was a hit at our house. 

 2 cups cooked chicken, shredded
1 green bell pepper, chopped
1/2 medium onion, chopped
1 can diced tomatoes, drained
1 can artichoke hearts, drained & chopped
12 oz. fat free cream cheese, softened
3/4 cup milk
2 cups montery jack cheese, shredded (divided)
2 tsp. dried basil
salt & pepper, to taste
12 lasagna noodles, cooked according to package directions
dried basil

1.  Heat oven to 350 degrees. In medium saucepan, saute green peppers and onion until tender. In medium bowl, combine shredded chicken, peppers & onion mixture, tomatoes, artichoke hearts, and 1 cup of the montery jack cheese. Salt & pepper to taste.

2. In small bowl, combine cream cheese, milk and basil. Beat with whisk until combined and smooth. Add 3/4 of to chicken mixture.

3. Pour remaining 1/4 of cream cheese and milk into bottom of 9 by 13 pan. Top with 3 lasagna noodles. Cover with 1/3 of chicken mixture and then top with noodles. Repeat two more times, ending with noodles. Top with remaining montery jack cheese and sprinkle with basil.

4. Cover and bake for 30-35 minutes until heated through. Cut and serve.

Recipe adapted from

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