creamy chicken alfredo lasagna
Another customer of mine gave me this recipe to make for her for Super Bowl Sunday. She has already tasted it and gave it a thumbs up. It was supper easy to make; but I think the next time I will add a little more sauce to it. Hope you enjoy it as well!
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yield
12 serving(s)
prep time
25 Min
cook time
25 Min
method
Bake
Ingredients For creamy chicken alfredo lasagna
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2 cshredded cooked chicken breasts
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1 can(14 oz) artichoke hearts, drained, chopped
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1 pkg8oz kraft shredded mozzarella chesse with a touch of philadelphia divided
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1/2 ckraft grated parmesan cheese
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1/2 cchopped drained oil-packed sun-dried tomatoes
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2 pkg98 oz each) philadelphia cream cheese, softened
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1 cmilk
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1/2 tspgarlic powder
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1/4 ctightly packed fresh basil, chopped, divided
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12lasagna noodles, cooked
How To Make creamy chicken alfredo lasagna
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1COMBINE chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. -
2Beat cream cheese, milk, and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture.
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3SPREAD half the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with noodles and 1/3 of the chicken mixture.
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4Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover.
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5BAKE 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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