What's Cooking?

12:30 PM Unknown 0 Comments

I am constantly pinning recipes on Pinterest.
There they sit. It seems I never get around to trying them.

I am sure some of you know what I mean.

So, this Summer I decided I would start trying some of these recipes.

Here is one of those recipes.

I found this one for Chicken Artichoke Lasagna here.
Mine wasn't nearly as pretty as theirs was, but it was super yummy!

This is a great alternative to the traditional Lasagna.

Ingredients:

- 2 cups boneless,skinless chicken breast cooked and shredded*
-1 (14oz) can of artichoke hearts, chopped
-1/2 cup of sundried tomatoe,s chopped
-1(8oz) package Kraft shredded Mozerella Cheese with a touch of Philadelphia,divided
-1/2 cup Kraft grated Parmesan Cheese
-2(8oz) packages Philadelphia Cream Cheese,softened
-1 cup of milk
-1/2 teaspoon garlic powder
-1/4 cup fresh basil, chopped
-12 lasagna noodles, cooked

Preheat 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 a 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.

I did make a couple of substitutions.

I swapped marinated artichoke hearts in a jar for the canned ones.

Well, because that is what I had on hand.

I just rinsed them before cutting them up.

I also substituted sun dried tomato bruschetta in place of the sun dried tomatoes.

I am all about using up what you have already in the pantry.

My kids even gobbled this up.

It was great reheated for lunch as well.

A big thumbs up for this recipe.

Let me know what you think.

*To make shredded chicken I simply throw in 3 or 4 chicken breast into a crock pot. I add salt and pepper, then I cook them on low for about 5 to 6 hours. No need to add liquid. This makes the perfect shredded chicken for your favorite recipes.