Creamy White Chicken Lasagna

This Creamy White Chicken Lasagna has become a go-to when I want something creamy and crowd-pleasing for family gatherings or a casual potluck. With its rich layers of chicken, artichokes, vibrant sun-dried tomatoes, and a cheesy basil-scented sauce, it delivers pure comfort with every bite.

I put this together on a whim the first time, hoping to use up some leftover rotisserie chicken, and my youngest called it better than pizza which pretty much sealed its fate in our rotation.

Ingredients

• Shredded cooked chicken breast: brings satisfying protein and a tender bite Use rotisserie for extra moisture
• Canned artichoke hearts: deliver tang and subtle flavor Look for artichokes packed in water for the best texture
• KRAFT shredded mozzarella cheese: melts beautifully for gooey layers Freshly shredded cheese from a block is even better
• KRAFT grated Parmesan cheese: offers salty sharpness Buy freshly grated if you can find it
• Oil-packed sun-dried tomatoes: add sweet-tart intensity Look for plump tomatoes in good quality oil
• PHILADELPHIA cream cheese: is the backbone of the silky sauce Find the brick style for best texture
• Milk: helps make the sauce ultra lush and pourable Use whole milk for extra richness
• Garlic powder: gives a mellow garlicky depth Always check that your garlic powder smells bright not stale
• Fresh basil: adds a burst of herbal lift Chop just before using for maximum aroma
• Lasagna noodles: create the classic structure Cook them until just al dente so they hold up to baking

Step-by-Step Instructions

Prepare the Cream Sauce:

Use an electric mixer to blend softened cream cheese milk and garlic powder on medium speed until totally smooth and fluffy This step ensures there will be no lumps and the basil blends evenly

Mix the Filling:

In a separate large bowl gently toss together the shredded chicken chopped artichokes one cup mozzarella Parmesan sun-dried tomatoes and half of the cream cheese mixture Mix until every piece of chicken is coated and flecked with herbs

Build the Base Layer:

Swipe a thin veil of the remaining cream cheese mixture over the bottom of a nine by thirteen inch baking dish This keeps the noodles from sticking and starts the flavor layering

Layer the Lasagna:

Lay three cooked noodles side by side over the sauce Then gently spread one third of the chicken filling on top Repeat these layers two more times building up flavor and moisture in each pass

Top Off the Casserole:

Arrange the final three noodles over the last chicken layer Spread the rest of the cream cheese mixture over the noodles and sprinkle with the remaining mozzarella for a golden crust

Bake the Lasagna:

Cover tightly with foil to trap steam and bake for twenty five minutes at three hundred seventy five degrees Fahrenheit The layers meld perfectly this way

Finish for Golden Perfection:

Remove the foil and return to the oven for an extra five minutes to melt and bubble the cheese until just starting to brown

Rest and Serve:

Let the lasagna stand out of the oven for five minutes before slicing This keeps the creamy sauce from running out and ensures tidy servings Top with a handful of fresh basil for color and aroma

My all time favorite part is the way the sun-dried tomatoes sneak into every layer and give a burst of sweetness I first learned to love basil from this lasagna and now I always sneak in extra because my grandmother swore it brought everyone to the table faster

Storage Tips

Leftovers keep beautifully in an airtight container in the fridge for up to four days For freezer storage wrap tightly and freeze whole or as individual squares When ready to eat thaw overnight in the fridge and bake covered until heated through

Ingredient Substitutions

You can use rotisserie chicken thighs for richer flavor or sub cooked turkey in a pinch Provolone or fontina are good stand ins for the mozzarella or Parmesan For a vegetarian version double up on artichokes and sun-dried tomatoes and add a layer of sautéed spinach

Serving Suggestions

Serve big squares with a crisp green salad and a sprinkle of extra Parmesan A hunk of warm garlic bread on the side is classic and everyone loves using it to soak up extra sauce

Cultural Context

White lasagna is Italy meets cozy American casserole The cream cheese twist is classic modern comfort food and perfect for gatherings or a potluck where everyone needs something familiar but a little unexpected

Frequently Asked Questions

How can I make this dish ahead?

Assemble the lasagna and refrigerate for up to 24 hours before baking. Bake as directed when ready to serve.

Can I freeze leftovers or prep in advance?

Absolutely! Assemble, wrap tightly, and freeze unbaked for up to 3 months. Thaw overnight in the fridge before baking.

What other cheeses can I use?

Provolone or fontina both substitute beautifully for mozzarella or Parmesan for extra depth and meltiness.

Do I need to use rotisserie chicken?

Any cooked, shredded chicken works well. Rotisserie or thigh meat add extra flavor, but breast is great too.

How can I add more vegetables?

Try sautéed mushrooms or spinach layered between noodles for extra color and nutrients.

What’s the best way to rehydrate sun-dried tomatoes?

Soak dry-packed sun-dried tomatoes in hot water for about 15 minutes before chopping and adding.