Chicken and Artichoke Lasagna



I will post a traditional lasagna recipe the next time I make one. Lasagna is definitely one of my favorite foods, not so much for Levi, but he still really likes it. It’s pretty simple to make and is a little more fancy than just serving spaghetti. It’s always great with a side of salad and garlic bread.
This dish is perfect for a small dinner party! We love having people over for dinner and sharing good food, conversation and laughs. I made this dish a few weeks ago when we were having a couple over who we have just started to get to know. They are really nice peeps, but cooking for other people can be tricky. Especially when you find out they are picky eaters. Levi is somewhat of a picky eater himself, so I have to find creative ways to add big flavors into our dishes. And to add just a little more stress I wanted to try something a little different. So here we go……
Obviously by looking at the ingredients you may be able to deduce that I love garlic. It can be really tricky to get the right flavor out of the garlic. My biggest piece of advice is when you are dealing with raw garlic, cook it in olive oil. This helps distribute the flavor throughout the whole dish and cooking it until it’s golden brown will tone down the intensity. I also offer the same advice with onions, cook them down till they are almost transparent.
  • 4 shredded cooked chicken breasts (you can make your own or get store bought)
  • 1 can  (14 oz.) artichoke hearts, drained, chopped
  • 2 cups of KRAFT Shredded Mozzarella Cheese with a Touch of Philadelphia
  • 1 bottle of your favorite alfredo sauce, we used Bertolli Roasted Garlic
  • 1/2 cup  KRAFT Grated Parmesan Cheese
  • 1/4 onion
  • 1 pkg.  (8 oz.) Philadelphia Cream Cheese, softened
  • 1/2 cup  milk
  • 1 TBSP Olive oil
  • 1 tsp or 1 clove fresh garlic
  • 2 TBSP basil
  • 9 lasagna noodles, cooked
  • Optional extras: 1 cup raw spinach or 1 can sundried tomatoes.



HEAT oven to 350°F.
In a medium or large pot brown the fresh garlic and onions in the olive oil over medium-high heat. Add cream cheese and stir till it becomes saucy. Add the whole bottle of Alfredo sauce, basil and Parmesan cheese. Stir until blended.
Now add in your artichokes and chicken. Coat them in the sauce. It should be really thick right now. Start slowly mixing in the milk until you reach your desired consistency. I used about 1/2 cup of milk. Just saucy enough to spread but not so thin that it drips.
Spray a 13×9-inch baking dish with cooking spray; Lay 3 noodles in the bottom of the dish and cover with 1/3 of the chicken mixture and 1/3 of the mozzarella. Repeat layers of noodles, chicken mixture and cheese two more times. Voila!
Cover the dish with tinfoil. This will help your cheese get all melty and gooey!
BAKE 20 min. and then remove the cover. Cook another 10 minutes to brown up the cheese a little bit. Let stand 5-10 min. before cutting to serve.
photo (3)

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