Sunday, September 14, 2014

Chicken-Artichoke Lasagna





Ingredients:
2 cups  shredded cooked chicken breasts
1 can  (14 oz.) artichoke hearts, drained, chopped
1 pkg.  (8 oz.)  Shredded Mozzarella Cheese
1/2 cup Parmesan Cheese, grated
1/2 cup  chopped drained oil-packed sun-dried tomatoes
2 pkg.  (8 oz. each) Cream Cheese, softened
1 cup  milk
1/2 tsp.  garlic powder
1/4 cup  tightly packed fresh basil, chopped, divided
12  lasagna noodles, cooked according to package directions

Prep:
Wash basil and pat dry. 
Chop.
Drain artichoke hearts.
Chop. 
Drain tomatoes.
Chop. 

For chicken, boil about chicken breasts in water for about 15-20 minutes.  Better Homes & Gardens has a quick guide to doing this.  I added a few teaspoons of chicken bouillon & a little white cooking wine to my water for extra flavor.





After boiling, drain water off and allow chicken to cool long enough to handle before tearing/shredding it.
Be sure to cook to internal temp of 165F for poultry.
(Use an instant read thermometer.)

When chicken is cool enough, take two forks (or
your fingers) and "tear" it into pieces.

Ready to use!
Heat oven to 350°F.

Combine shredded chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes.


Beat cream cheese, milk and garlic powder with mixer until blended.







Stir in 2 Tbsp. basil.


Reserve half of mixture.  Mix remaining half with the chicken mixture.




Spread half of the remaining cream cheese mixture onto bottom of 13x9-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; cover with foil.  (*Cook's Note:  Spray foil with a little cooking spray to help prevent top layer of cheese from sticking.)




Tip: Spray foil with cooking spray before covering casserole.
This will help prevent top layer of cheese from sticking.
Bake 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.
Fresh out of the oven.  Let cool about 5-10 minutes before cutting,
so that it has a chance to set. 


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