Creamy White Chicken Lasagna (Print Version)

# Ingredients:

→ Main Ingredients

01 - 680 g shredded cooked chicken breast
02 - 400 g canned artichoke hearts, drained and chopped
03 - 340 g shredded mozzarella cheese, divided
04 - 50 g grated Parmesan cheese
05 - 120 g oil-packed sun-dried tomatoes, drained and chopped
06 - 225 g cream cheese, softened
07 - 240 ml milk
08 - 1 teaspoon garlic powder
09 - 15 g fresh basil, chopped, divided
10 - 9 lasagna noodles, cooked

# Instructions:

01 - Preheat oven to 190°C. In a large bowl, beat softened cream cheese with milk and garlic powder using an electric mixer until smooth and creamy. Stir in half of the chopped basil.
02 - In a separate large bowl, mix shredded chicken, chopped artichoke hearts, 115 g mozzarella cheese, grated Parmesan, sun-dried tomatoes, and half of the cream cheese mixture until thoroughly combined.
03 - Spread a thin layer of the remaining cream cheese mixture in the bottom of a 33 x 23 cm baking dish. Arrange 3 cooked lasagna noodles on top, then spread one-third of the chicken mixture evenly over the noodles.
04 - Continue layering with noodles and chicken mixture two more times, ending with noodles.
05 - Spread the remaining cream cheese mixture over the final noodle layer, then sprinkle with the remaining mozzarella cheese. Cover the dish tightly with foil.
06 - Bake for 25 minutes covered. Remove foil and bake for an additional 5 minutes, or until cheese is melted and bubbly.
07 - Allow the lasagna to stand for 5 minutes before slicing. Garnish with remaining chopped basil and serve.

# Notes:

01 - Assemble in advance and refrigerate up to 24 hours before baking for convenience.
02 - For best freezer results, wrap assembled, unbaked in foil and freeze for up to 3 months; thaw overnight before baking.
03 - For richer flavor, substitute rotisserie chicken thighs for breast.
04 - Add sautéed spinach or mushrooms between layers to boost vegetable content.
05 - Swap mozzarella or Parmesan for provolone or fontina as desired.
06 - Rehydrate dry-packed sun-dried tomatoes in hot water for 15 minutes if needed.
07 - Pairs well with a crisp green salad and garlic bread.
08 - Chop fresh basil just before use to maximize aroma and flavor.

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