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
|Wash basil and pat dry.|
|Drain artichoke hearts.|
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!|
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.
|Tip: Spray foil with cooking spray before covering casserole.|
This will help prevent top layer of cheese from sticking.
|Fresh out of the oven. Let cool about 5-10 minutes before cutting,|
so that it has a chance to set.