Creamy White Chicken & Artichoke Lasagna

READY IN: 50mins
Recipe by Kraft Natural Cheese

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

Top Review by Marg CaymanDesigns

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.

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.

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