White Chicken Lasagna:
2 cups shredded cooked chicken
2 cups shredded mozzarella
1/2 cup parmesan
1/2 cup sun dried tomatoes (chopped)
2- 8 oz. boxes of softened cream cheese
1 cup milk
1/2 teaspoon garlic powder
2 tablespoons basil pesto (or chopped fresh basil)
1 tablespoon of Italian season (or fresh chopped basil)
12 cooked lasagna noodles
1/2 cup chicken stock reserved from boiling chicken
Boil noodles and set aside in cold water. Boil chicken and shred. In a mixing bowl, beat cream cheese, milk and garlic powder with a hand mixer until well blended. Blend in Pesto (or Basil). In a separate bowl, combine shredded chicken, 1 cup of mozzarella, 1/2 parmesan, 1/2 cup chicken stock and sun dried tomatoes. (You could add artichokes hearts or spinach here if you wanted). Combine 1/3 of the cream cheese mix with the chicken mix. Add 1/3 of the cream cheese mix to the bottom of a 9x13 pan and spread out. Top with 3 noodles. Top with 1/3 chicken mix. Top with 3 noodles. Top with 1/3 chicken mix. Top with 3 noodles. Top with remaining 1/3 chicken mix. Top with noodles. Top with remaining cream cheese mix and 1 cup of mozzarella. Sprinkle 1 tablespoon of Italian season or Basil on top. Cook covered for 25-30 mins at 350 degrees, Uncover and cook an additional 5 mins to brown.
Boil chicken and noodles.
Mix cream cheese (soft, not melted), milk, garlic powder and pesto.
In a separate bowl mix chicken, parmesan, stock or artichokes, chopped sun dried tomatoes.
Mix chicken with 1/3 of the cream cheese.
Pour 1/3 of the cream cheese mix in the bottom of 9x13 dish
Top with 3 noodles, and 1/3chicken mixture. Continue 3 times, ending with noodles on top.
Pour remaining cream cheese mix on top, Sprinkle 1 cup of mozzarella and 1 Tablespoon Italian Season
Bake covered for 30 mins at 350 degrees, then uncover and cook an additional 5.
Cheesy and delicious!
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