Creamy White Chicken and Artichoke Lasagna
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 389.9
- Total Fat: 12.2 g
- Cholesterol: 80.5 mg
- Sodium: 644.2 mg
- Total Carbs: 33.9 g
- Dietary Fiber: 4.4 g
- Protein: 22.8 g
View full nutritional breakdown of Creamy White Chicken and Artichoke Lasagna calories by ingredient
Number of Servings: 10
Ingredients
-
Chicken Breast, no skin, 16 ounces
*Reeses Quartered Artichoke hearts, 3 serving
*sun dried tomatoes, Mariani brand, julienne cut, 1 tabls. / serving, 8 tbsp
**Great Value, Low-moisture Part Skim Mozzarella Cheese, 8 oz
*Cheese, Kraft Shrdded Parmesan Cheese (1/4 cup), 56 gram(s)
*Cheese - Philadelphia Light Cream Cheese, 32 tbsp
Milk, 1%, 1 cup
Archer Farms Organic Farfalle (Whole Wheat), 6 serving
Directions
Directions
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.
Serving Size: 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user JBEAR40.
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.
Serving Size: 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user JBEAR40.