Creamy White Chicken Lasagna

Creamy white chicken lasagna is pure comfort baked in a pan It is my go to when I want something extra creamy and full of savory flavor The classic tomato sauce steps aside for a velvety cream cheese sauce that clings to every juicy bite of chicken and each ribbon of noodle Between tangy artichoke hearts and sweet sun dried tomatoes this is a lasagna you will crave any time the weather cools down or you want to impress guests at your table

I first made this creamy white lasagna for a family get together and people could not stop scooping seconds The combination of flavors won even the pickiest eaters over and now it shows up at almost every celebration dinner

Ingredients

• Shredded cooked chicken breast: this is perfect for using up leftover rotisserie chicken choose juicy tender meat for the best texture
• Artichoke hearts: these add a briny earthy flavor use jarred or canned and chop roughly
• KRAFT shredded mozzarella cheese: adds that gooey melted top and creamy layers choose a mozzarella with a touch of cream cheese for extra richness
• KRAFT grated Parmesan cheese: bring sharp cheesy depth look for a block and grate fresh if possible
• Sun dried tomatoes: pack a punch of sweet tangy flavor oil packed varieties are more flavorful and keep the lasagna moist
• PHILADELPHIA cream cheese: the creamy base for the white sauce make sure it is softened so it blends smoothly
• Milk: helps thin out the cream cheese and gives richness use whole milk for a silkier sauce
• Garlic powder: a background savory note fresh garlic could be substituted for a sharper kick
• Fresh basil: adds brightness and a pop of color chop just before using for maximum aroma
• Lasagna noodles: hold everything together regular or no boil both work just cook until tender but not mushy

Instructions

Prepare the Creamy Mixture:

Beat the softened cream cheese with milk and garlic powder using an electric mixer until the mixture is smooth and creamy Stir in some chopped fresh basil for fragrance and brightness

Mix the Filling:

Combine shredded chicken chopped artichokes one cup mozzarella grated Parmesan and sun dried tomatoes with half of the cream cheese mixture Mix well so each bite is packed with all the flavors

Layer the Lasagna:

Spread a portion of the remaining cream cheese mixture across the bottom of a baking dish Layer on three cooked lasagna noodles then a third of the chicken mixture Repeat this process two more times to build sturdy even layers

Final Topping and Bake:

Finish with a final layer of noodles the last of the cream cheese mixture and the remaining mozzarella cheese Cover with foil and bake in preheated oven until the center is bubbly and everything is heated through This usually takes about twenty five minutes

Rest and Garnish:

After baking let the lasagna stand for about five minutes This resting period makes slicing neater Sprinkle with the rest of your fresh chopped basil for vivid color and fresh flavor

One of my favorite things is the creamy artichoke pieces in every bite The first time my mom and I made this together we could not resist sneaking forkfuls right out of the pan by the stove Every bite takes me back to that kitchen memory

Storage Tips

Leftover lasagna keeps well covered in the refrigerator for up to four days and flavors deepen with time For best results reheat individual servings in the microwave or the entire pan in the oven covered to prevent drying out This dish also freezes like a dream so you can double the recipe and save a pan for later just be sure to wrap tightly and thaw overnight before baking

Ingredient Substitutions

If you want a greener lasagna swap the artichoke for baby spinach or even sautéed mushrooms For a heartier taste use rotisserie chicken thighs instead of breast If you do not have oil packed sun dried tomatoes soak the dry kind briefly to revive them Feel free to play with cheeses—provolone or fontina melt beautifully in place of mozzarella and add extra flavor

Serving Suggestions

This creamy lasagna is rich enough to shine on its own but pairs beautifully with garlicky bread and a crisp green salad Think of it as a centerpiece for a holiday potluck or a family Sunday supper To drink a chilled glass of white wine especially pinot grigio is perfect against those creamy herbal notes

Cultural and Historical Context

Traditional lasagna typically stars tomato sauce and beef but white chicken lasagna is a beloved spin in Italian American kitchens Cream cheese bakes and creamy casseroles became classics in midcentury America and this recipe brings together those cozy flavors in lasagna form It is proof that you can make something comforting and nostalgic without following the old rules

Seasonal Adaptations

You can swap out the artichokes or sun dried tomatoes with grilled zucchini or wilted spinach in the spring Try stirring in roasted butternut squash puree for an autumn version Fresh thyme or sage work in place of basil for a wintry note

White chicken lasagna brings creamy comfort to any table and is always a hit with friends and family Serve it up and watch everyone reach for seconds

Common Questions About Recipes

→ What is the best chicken to use?

Shredded cooked chicken breast is tender and blends smoothly with the creamy sauce, but rotisserie or thigh meat adds extra flavor.

→ Can I swap out the artichokes?

Yes, substitute with spinach or sautéed mushrooms for a different twist and added earthy flavors.

→ What type of cheese works well?

Mozzarella and Parmesan offer classic flavor, but fontina or provolone also melt beautifully for a richer taste.

→ How can I prepare this in advance?

Assemble the dish, cover, and refrigerate for up to a day. Bake just before serving for best results.

→ What are some serving suggestions?

Pair with crisp green salad and garlic bread, or serve with chilled white wine for a balanced meal.

→ How should leftovers be stored and reheated?

Refrigerate covered for up to four days. Reheat slices in the oven at 350°F for best texture and moisture.