Recipe: Delicious Creamy White Chicken & Artichoke Lasagna

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Creamy White Chicken & Artichoke Lasagna. This white chicken chili will have you re-evaluating your loyalty to the traditional recipe. Packed with shredded chicken, cannellini beans, green chiles, sour cream and pepper jack cheese, each bowl is hearty, comforting and extra creamyβ€”a perfect stick-to-your-ribs dish for cool nights. The best part, aside from its taste?

Creamy White Chicken & Artichoke Lasagna Season with salt and pepper (taste before adding salt). Mix seasonings, salt and pepper in small bowl. Add remaining ingredients, except cream cheese; stir to mix. You can make Creamy White Chicken & Artichoke Lasagna using 10 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Creamy White Chicken & Artichoke Lasagna

  1. It’s 2 cup of shredded cooked chicken breasts.
  2. Prepare 14 oz of artichoke hearts (drained & chopped).
  3. It’s 8 oz of Kraft shredded mozzarella cheese, divided.
  4. Prepare 1/2 cup of grated parmesan cheese.
  5. Prepare 1/2 cup of sundried tomatoes, drained & chopped.
  6. It’s 8 oz of cream cheese, softened.
  7. You need 1 cup of milk.
  8. It’s 1/2 tsp of garlic powder.
  9. Prepare 1/4 cup of fresh basil, chopped & divided.
  10. It’s 12 of lasagna noodles.

How to make white chicken chili in the slow cooker: Cook onions and garlic powder in the canola oil for a few minutes. Add the rest of the ingredients to the slow cooker, except for sour cream, heavy cream, and toppings. Once melted, whisk in the flour until smooth. Pour in the chicken broth and whisk to combine.

Creamy White Chicken & Artichoke Lasagna instructions

  1. Preheat oven to 350Β°F..
  2. Combine chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes..
  3. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbsp. basil.Mix half with the chicken mixture..
  4. Spread half the remaining cream cheese mixture onto bottom of 13×9-inch baking dish; cover with a layer of noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles. Pour remaining cream cheese mixture over top, sprinkle with remaining mozzarella; cover with foil..
  5. Bake 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve..
  6. 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..
  7. Shortcut: Purchasing a fully-cooked rotisserie chicken at the supermarket is a quick way to obtain cooked chicken for recipes. Check to make sure the chicken is hot, not just warm, when you purchase it. If you are not using the chicken immediately, cut it into pieces and store in tightly covered containers in the refrigerator for up to 3 days..
  8. Serving suggestion: Serve with your favorite steamed vegetable..
  9. This was sooooo good! I used the noodles you don't have to boil and it needs a bit more liquid for those kind, so they ended up pretty al-dente following the recipe exactly . Next time I may soak those slightly first or use the pre-boil kind..

Pour the sauce over the enchiladas, fully covering. Add a Tbsp of butter and Tbsp of olive oil to a large dutch oven or soup pot. Heat over MED heat and add onions. Add salt, pepper, cumin, oregano, chili powder, and cayenne pepper. Mix Great Northern beans, chicken broth, green chiles, salt, cumin, oregano, black pepper, and cayenne pepper into chicken mixture; bring to a boil.

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