Creamy White Chicken Lasagna (Printer-Friendly Version)
Layers of juicy chicken, artichokes, and melty cheese in a creamy sauce. Savory, satisfying comfort for any night.
# Ingredients Needed:
→ Lasagna Components
01 -
3 cups shredded cooked chicken breast
02 -
2 cups chopped artichoke hearts, drained (jarred or canned)
03 -
2 1/2 cups shredded mozzarella cheese
04 -
1 cup grated Parmesan cheese
05 -
1/2 cup chopped sun-dried tomatoes, oil-packed and drained
06 -
8 ounces cream cheese, softened
07 -
1 1/2 cups whole milk
08 -
1 teaspoon garlic powder
09 -
1/3 cup fresh basil, chopped (plus extra for garnish)
10 -
9 lasagna noodles, cooked and drained
# Step-by-Step Directions:
01 -
Beat softened cream cheese with whole milk and garlic powder using an electric mixer until completely smooth. Stir in half of the fresh basil.
02 -
In a large bowl, thoroughly combine shredded chicken, chopped artichokes, 1 cup of mozzarella, grated Parmesan, sun-dried tomatoes, and half of the cream cheese sauce until evenly distributed.
03 -
Spread a thin layer of the remaining cream cheese sauce over the bottom of a 9x13-inch baking dish. Arrange 3 cooked lasagna noodles to cover the base. Add one-third of the chicken filling over the noodles. Repeat this process—noodles, chicken mixture, sauce—twice more to build even layers.
04 -
Finish with the last 3 noodles, spread any remaining cream cheese sauce over the top, and sprinkle evenly with the remaining 1 1/2 cups mozzarella cheese.
05 -
Cover baking dish with aluminum foil and bake in a preheated 350°F oven for 25 minutes, or until lasagna is heated through and bubbling in the center.
06 -
Let lasagna stand for 5 minutes before slicing. Garnish with additional chopped fresh basil just before serving.
# Helpful Hints:
01 -
For best results, let cream cheese reach room temperature for easier blending and chop basil immediately before use to preserve freshness.
02 -
Lasagna can be assembled up to 24 hours in advance and refrigerated, then baked just before serving.
03 -
Allow baked lasagna to rest before cutting for cleaner slices. It tastes even better the next day when flavors meld.