Creamy White Chicken Caprese Lasagna

• Meat

  • 3 cups Chicken, cooked and shredded

• Produce

  • 1 can Artichoke hearts
  • 1/4 cup Basil, fresh
  • 1 tsp Garlic
  • 1/2 cup Sun dried tomatoes

• Pasta & Grains

  • 12 Lasagna noodles, cooked

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 1 1/2 pkg. Cream cheese, low fat
  • 1 pkg. Mozzarella cheese
  • 1/2 cup Parmesan cheese, grated
  • 12 slices Whole milk mozzarella

• Other

  • 1 cup 1/2 and 1/2

Found on thecookierookie.com

Description

Ingredients

• 3 cups cooked and shredded chicken (I used rotisserie chicken)
• 1 can (14 oz.) artichoke hearts, drained, chopped
• 1 pkg. (8 oz.) shredded mozzarella cheese
• 1/2 cup grated Parmesan Cheese
• 1/2 cup sun-dried tomatoes, chopped and drained
• 1-1/2 pkg. low fat cream cheese
• 1 cup 1/2 and 1/2
• 1 tsp. minced garlic
• salt and pepper to taste
• 1/4 cup fresh basil, chopped
• 12 lasagna noodles, cooked
• 12 slices whole milk mozzarella

Directions

• Preheat oven to 350F
• In a large bowl, combine chicken, artichokes, 1 cup mozzarella, grated parmesan, 1/2 the basil and tomatoes. Set aside.
• In a separate bowl using an electric mixer, beat cream cheese, 1/2 and 1/2, garlic, and salt and pepper to taste until well combined. Using a spoon, stir in half the basil. Set half of the cream cheese mixture aside and stir the remaining half in with the chicken mixture.
• Take half of the cream cheese mixture (half of the part without the chicken) and spread it into a 9x13 baking dish, covering the bottom. Lay 3 noodles on top and then top with 1/3 of the chicken mixture. Repeat the noodles and chicken mixture two more times, ending with a noodle layer.
• Top with the last half of the cream cheese mixture.
• Place the whole milk mozzarella slices on top in rows of three, like shown.
• Sprinkle the shredded mozzarella over everything, and then top with more basil if desired.
• Bake 25 min. or until heated through.
• Slice and serve! Enjoy!