Creamy White Chicken & Artichoke Lasagna

Total Time
Prep 25 mins
Cook 25 mins

Nothing brings the family together like a warm dish straight out of the oven. Try this timely twist on a classic.

Ingredients Nutrition


  1. HEAT oven to 350°F
  2. COMBINE chicken, artichokes, tomatoes, 1 cup mozzarella and Parmesan. Beat cream cheese, milk, and garlic powder with mixer until well blended; stir in 2 tablespoons basil. Mix half with the chicken mixture.
  3. SPREAD half of the remaining cream cheese sauce 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 cheese sauce and mozzarella; cover.
  4. BAKE 25 minute or until heated through. Sprinkle with remaining basil. Let stand 5 minute before cutting to serve.
  5. Note: Spray the foil with cooking spray before using to cover the lasagna to help prevent the foil from sticking to the cheese on top of the lasagna.


Most Helpful

Good, but a little bland. I would have preferred more garlic and basil. We used the whole 8 oz. jar of sundried tomatoes and I was definitely glad we did. Next time, I would recommend using real garlic and increasing the amount of it and the basil. I think this recipe would also work well if you used crab (and maybe shrimp too) in place of the chicken.

Marg (CaymanDesigns) April 24, 2013

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