This Creamy Chicken Alfredo Lasagna is a comforting, rich, and flavorful dish that combines shredded chicken, artichokes, sun-dried tomatoes, and a creamy cheese mixture for a unique twist on traditional lasagna. It’s perfect for a family dinner or a special occasion!
Ingredients:
- 2 cups shredded cooked chicken breasts
- 1 can (14 oz.) artichoke hearts, drained and chopped
- 1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
- 1/2 cup KRAFT Grated Parmesan Cheese
- 1/2 cup chopped, drained oil-packed sun-dried tomatoes
- 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 cup milk
- 1/2 tsp. garlic powder
- 1/4 cup tightly packed fresh basil, chopped, divided
- 12 lasagna noodles, cooked
Directions:
- Preheat Oven:
- Preheat your oven to 350°F.
- Prepare the Chicken Mixture:
- In a large bowl, combine shredded chicken, artichokes, 1 cup mozzarella cheese, Parmesan cheese, and sun-dried tomatoes. Set aside.
- Make the Cream Cheese Mixture:
- In a separate bowl, beat together the cream cheese, milk, and garlic powder using a hand mixer or stand mixer until smooth and well blended.
- Stir in 2 tablespoons of fresh chopped basil.
- Layer the Lasagna:
- Spread half of the cream cheese mixture on the bottom of a 13×9-inch baking dish.
- Layer 3 cooked lasagna noodles on top of the cream cheese mixture.
- Add 1/3 of the chicken mixture over the noodles and spread evenly.
- Repeat the layering process: another set of noodles, followed by more of the chicken mixture.
- Add the remaining noodles on top, and spread the remaining cream cheese mixture over the noodles.
- Sprinkle the remaining mozzarella cheese over the top.
- Bake:
- Cover the dish with foil and bake for 25 minutes or until heated through.
- For a golden, bubbly top, remove the foil during the last 5 minutes of baking.
- Garnish and Serve:
- After removing from the oven, sprinkle the lasagna with the remaining fresh basil.
- Let it stand for 5 minutes before cutting and serving to allow the lasagna to set.
Tips:
- Chicken: You can use rotisserie chicken for convenience or cook fresh chicken breasts and shred them.
- Sun-dried Tomatoes: Ensure they’re well-drained to avoid extra moisture in the lasagna.
- Make-Ahead: This lasagna can be assembled a day ahead and refrigerated, then baked the next day. It also freezes well for up to 3 months.
This Creamy Chicken Alfredo Lasagna is a deliciously rich and creamy version of a classic favorite with a few special ingredients. Enjoy the layers of cheesy goodness and the perfect balance of flavors!