Tuesday, February 21, 2012

Recipe: Creamy White Chicken & Artichoke Lasagna

After a few months of hemming and hawing, I gave in and joined Pinterest.  My caution had everything to do with the look of awe and wonder (almost a glazed over look) from my friends that recommended it.  Conversations usually went like this:
Friend: "Ooooooh, I saw this really cute ____ on Pinterest.  I so want to make it!  There are sooooo many good ideas on there!  I'm spending way too much time on there!"
*** Friend's husband standing next to her rolls his eyes
Me: "Nice.  I can tell how excited you are about this.  I'm slightly scared of your enthusiasm."
Alas, I drank the Pinterest punch, and am rather glad I did :)  Within a mere 48 hours, I've planned about 10 new recipes, 8 crafts to do with Abigail, 8 crafts to do by myself, 25 ways to redecorate my house, 5 ways to make a doghouse for Jackson...oh, and read oodles of quotes that seem even more quotable because they are written out in a pretty font.  With all that being said, here's my first recipe I made from Pinterest (originally from kraft.com):

Creamy White Chicken & Artichoke Lasagna

2 cups shredded cooked chicken breasts
1 can (14 oz.) artichoke hearts, drained, chopped
1 pkg. (8 oz.) shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1/2 cup chopped drained sun-dried tomatoes
2 pkg. (8 oz. each) cream cheese, softened
1 cup milk
1/2 tsp. garlic powder
1/4 cup fresh basil, chopped, divided
12 lasagna noodles, cooked

Heat oven to 350 degrees. Combine chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes.  Beat cream cheese, milk, and garlic powder with mixer until well blended; stir in 2 Tbsp. basil.  Mix half with the chicken mixture.

Spread half the remaining cream cheese mixture onto bottom of a 13x9 baking dish; cover with 3 noodles and 1/3 of the chicken mixture.  Repeat layers of noodles and chicken mixture twice.  Top with remaining noodles, cream cheese mixture and mozzarella; cover.  Bake 25 min. or until heated through.  Sprinkle with remaining basil.  Let stand 5 minutes before cutting to serve.


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