2 C. - Boneless
Skinless Chicken (I used a store bought rotisserie chicken)
1 14oz. - Can
Artichoke Hearts (chopped)
1/2 C. - Chopped
Sun-Dried Tomatoes (I used some packed in herbs and olive oil)
8 oz. - Package
Mozzarella Cheese (shredded)
1/2 C. - Parmesan
Cheese (grated)
2 8oz. - Cream
Cheese (softened)
1 C. - Milk (or
1 1/2c. half & half)
1 Tbs. - Garlic
(minced)
2 Tbs. - Chopped
Basil (I used the kind in a squeeze tube)
12 - Lasagna
Noodles (cooked)
SIDE NOTE ON
NOODLES: (generally we don’t cook the noodles first, but being not enough
liquid to cook properly, it would be best to cook at least half way through,
too ensure being done)
Heat oven to 350
degrees
Combine the
chicken, artichokes, tomatoes, 1 c. mozzarella and the Parmesan. Beat the cream cheese, milk and garlic with a
mixer until well blended and smooth, then stir in the basil. Mix half of the sauce with the chicken. Spread half of the remaining sauce in the
bottom of a 13x9 baking dish: cover with 3 of the noodles and 1/3 of the
chicken mixture. Repeat layers of
noodles and chicken two more times then top with the remaining sauce and
mozzarella cheese. Cover with foil and
bake for 25 minutes or until heated through. Remove the foil and place under
the broiler until brown and gooey. Remove
from the oven and let stand for 5 minutes before cutting.