This is another recipe courtesy of Pinterest. I personally enjoyed this lasagna.... I was the only one which is unfortunate because it was tasty. We will chalk this up to a momentary lapse in memory. I forgot that someone does not like artichokes, except in spinach artichoke dip. Which makes no sense to me. But I am taking the entire pan (minus the 2.5 servings that were eaten) over to my parents house tonight so they can enjoy it.
by: http://www.onegoodthingbyjillee.com
Ingredients
2 cups boneless skinless chicken breast, cooked and shredded
1 can (14 oz.) artichoke hearts, chopped
1/2 cup chopped sun-dried tomatoes
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a Touch of PHILADELPHIA, divided
1/2 cup KRAFT Grated Parmesan Cheese
2 packages (8 ounces each) cream cheese, softened
1 cup milk
1/2 tsp. garlic powder
1/4 cup basil, chopped
12 lasagna noodles, cooked
2 cups boneless skinless chicken breast, cooked and shredded
1 can (14 oz.) artichoke hearts, chopped
1/2 cup chopped sun-dried tomatoes
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a Touch of PHILADELPHIA, divided
1/2 cup KRAFT Grated Parmesan Cheese
2 packages (8 ounces each) cream cheese, softened
1 cup milk
1/2 tsp. garlic powder
1/4 cup basil, chopped
12 lasagna noodles, cooked
Directions
Heat oven to 350°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 Tbsp. basil. Mix half with the chicken mixture. Spread half of the remaining cream cheese sauce onto bottom of 13×9-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.
Heat oven to 350°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 Tbsp. basil. Mix half with the chicken mixture. Spread half of the remaining cream cheese sauce onto bottom of 13×9-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.
My notes
I was a little hesitant about this whole cream cheese milk thing as the sauce but it turned out good. I added ricotta to the cream cheese, milk mixture mainly because I had it on hand and I love ricotta. I added fresh garlic and dried basil rather than powder and fresh respectively. Unfortunately my basil plant is not producing enough leaves for me to harvest without hindering further production. I also used a tad more mozzarella in the lasagna because I was afraid the chicken layer would be dry.... I was right (it needs something maybe put the ricotta in that mixture rather than the cream cheese). On that note, I also sauteed onions and mushrooms together and added them to the chicken mixture as well. I'd like to play with this recipe but since it was not well received I don't really see the point. If anyone does play with it let me know how it turns out!
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