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My review
Creamy White Chicken and Artichoke Lasagna
Kraft
"Nothing brings the family together like a warm dish straight out of the oven. Try this timely twist on a classic."
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Ingredients
50 m servings 342 calsOriginal recipe yields 12 servings
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- US
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Directions
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Prep
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Ready In
- Heat oven to 350 degrees F.
- Combine chicken, artichokes, tomatoes, 1 cup mozzarella and Parmesan. Beat cream cheese, milk, and garlic powder with mixer until well blended; stir in 2 tablespoons basil. Mix half with the chicken mixture.
- Spread half of the remaining cream cheese sauce onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining cheese sauce and mozzarella; cover.
- Bake 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.
Footnotes
- Cook's Note: Spray the foil with cooking spray before using to cover the lasagna to help prevent the foil from sticking to the cheese on top of the lasagna.
Nutrition Facts
Per Serving: 342 calories; 18.9 g fat; 25 g carbohydrates; 20.1 g protein; 79 mg cholesterol; 522 mg sodium. Full nutrition
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Reviews
Read all reviews 3954 Ratings
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Most helpful positive review
1/13/2012
This is absolutely one of the best things I have ever eaten hands down!! I added Portabella mushrooms, a 1/2 c. frozen spinach, some extra garlic salt, and Grated Asiago, Parmesan and Ramano Che...
Most helpful critical review
8/22/2011
Items in it were tasty, but the lasagna was a little too dry. I would have liked a more creamy/cheesy middle sauce. My husband said that it was MUCH tastier as leftovers the next day.
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1/13/2012
This is absolutely one of the best things I have ever eaten hands down!! I added Portabella mushrooms, a 1/2 c. frozen spinach, some extra garlic salt, and Grated Asiago, Parmesan and Ramano Che...
6/21/2011
This recipe was very good and VERY filling. We added a small red onion thinly slighted. Will be making it again but will need to change the recipe a little. We thought that it tasted like there...
5/27/2011
Good. Too good. :) I didn't have the kind of mozzarella that had cream cheese in it so I just used fresh mozzarella and shredded it by hand. It worked just fine. I still put the regular cre...
9/4/2011
This was very good. Next time I may add some mushrooms. Maybe reduce the cream cheese and add more milk. I didn't find it dry. I wonder if the people who said so had not covered it.
7/25/2011
Extremely rich, even though I chose to use only one package of cream cheese and more milk. Next time I might cut the total amount of cream cheese to 4 oz and add ricotta. Loved the sundried to...
8/22/2011
Items in it were tasty, but the lasagna was a little too dry. I would have liked a more creamy/cheesy middle sauce. My husband said that it was MUCH tastier as leftovers the next day.
6/9/2011
Delish! We didn't have mozzerella so I used colby-jack and it was great. We also used whole wheat lasagna noodles. The cream cheese/milk mixture looked very thin and watery but it worked out ...
5/23/2011
This was fantastic! We'll definitely be making this a regular on our dinner rotation. As if there wasn't enough cheese already, I added 1/2 cup ricotta just because I had it in the fridge. WO...
6/23/2011
Next time I'm going to use less artichoke, and with the diced tomatoes change to Mild Diced tomatoes with green chillies ( husband said it need a little extra flavor ) otherwise great recipee!!!