I made this for Saturday's dinner this week and it was very creamy and yummy!! It was a nice change from your standard lasagna (even though I absolutely love that too). It was really easy for me as well because I used canned everything so all I had to do what dump and mix ingredients. So it went very quickly, which I always love. We had it again on Sunday and it tasted even better the next day because all of the flavors had time to blend wonderfully. If you love cheesy, creamy goodness, then you will love this dish. :) Make sure that you use all 12 of your noodles because it makes a lot of filling for the layers! Yumm-o! :)
Ingredients
2 cups shredded cooked chicken breasts
1 can (14 oz.) artichoke hearts, drained, chopped
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup chopped drained oil-packed sun-dried tomatoes
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup milk
1/2 tsp. garlic powder
1/4 cup tightly packed fresh basil, chopped, divided
12 lasagna noodles, cooked
Directions
HEAT oven to 350°F.
COMBINE chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture.
SPREAD half the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover.
BAKE 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.
Gluten free: GF noodles.
Original recipe from tasteofhome.com
Sounds delicious! I do love lasagna in all its forms.
ReplyDeleteLooks amazing! Thanks for posting the recipe.
ReplyDeleteChicken, creamy, artichokes, and tons of cheese.....nothing wrong with that picture. Will be making this very soon.
ReplyDeleteThat sounds delicious! I really only eat artichokes in the dip form, but this might get me to eat them in other ways!
ReplyDeleteDo you think I could use diced tomatoes instead?
ReplyDeleteI used a can of stewed tomatoes. ..worked fine
DeleteThis is a fabulous lasagna! Thank you all for your wonderful comments!
ReplyDeleteAnd yes, I do think using diced tomatoes instead would work just fine! Let me know what you think. :)
Just made this tonight! Awesome.
ReplyDeleteThis was super yummy! I made it for a vegetarian friendly dinner by removing the chicken. Instead I added a mixture of mushrooms, spinach & green onions sauteed with white wine and pepper. Pretty simple but it made it less boring than just removing the chicken. Just remember to make enough for two cups. Thanks for the recipe! It is great both regular & vegetarian!
ReplyDeleteCould I assemble this a day ahead or do you think the milk would drain to the bottom of the dish?
ReplyDeleteCan't wait to try this for Christmas Even dinner!
Love this idea. Definitely making soon!
ReplyDeleteI made this with fat free cream cheese and nonfat milk and overall it was about 430 calories a piece (8 servings in a dish). Not bad!! And it was DELICIOUS.
ReplyDeleteThanks for the calorie info with the substitution!
DeleteMade two of these tonight - one to freeze and one to eat for dinner. REALLY good! My husband and two toddler boys gobbled it up. Thanks for sharing the recipe :)
ReplyDeleteOh My gosh that recipe looks amazing! I can't wait to try it! Thanks for the recipe!
ReplyDeleteRainey @ The Project Table
a really tasty recipe. "Lecker" we say in Germany
ReplyDeleteMade this for dinner tonight and my husband said it was his favorite meal yet, from our 3 years of marriage. I added spinach and had to use diced tomatoes (we didn't have sun dried on hand). I also increased the garlic seasonings to a 1/2 tblspoon - we like strong flavors here. Thank you so much for the recipe! Definitely going to save it!
ReplyDeleteThis looks fabulous. I am so going to try this sometime this week.
ReplyDeleteThis was delish! It will definitely be made again and again!
ReplyDeleteI made this dish for dinner last night. I cut the recipe in half and it was delicious! I didn't have any basil, so I left that out and I used diced tomatoes instead of sun dried. It turned out wonderful! I can't wait to eat the leftovers at lunch :)
ReplyDeleteI so want to try this, it looks and sounds so good!
ReplyDeleteDumb question, what does with a touch of philidelphia mean??
ReplyDeleteThey sell kraft mozzarella "with a touch of philidelphia" at your local grocery store. It is suppose to add extra creaminess and it will be labled on the bag. Only kraft brand though.
DeleteNot a dumb question! When you buy shredded Kraft cheese, some will actually say on the package "with a touch of philidelphia" on them. That's the cheese to get. Just means there's a bit of philidelphia cream cheese in it to make it extra creamy. :)
ReplyDeleteThank you. I would have used a teaspoon of cream cheese. LOL!
DeleteMe too:)
DeleteSame here
DeleteSaw this on pintrest but it sounds really good! Defenitely have to try this.
ReplyDeleteMaking this tonight! Cant wait!
ReplyDeleteIt is in the oven right now. I did make a few little changes. I added spinach, jalapeno, and a little bit of onion salt. And of course a bit more cheese! I will let you know how it tastes :)
ReplyDeleteSounds amazing! Will be trying this tonight! Follow my blog and share your stories and recipes?
ReplyDeleteMade this for tonight! I hope it is good as others have said. The premixture before it was cooked was yummy! ;)
ReplyDeleteI made this just now and I'm hoping it turns out alright. Admittedly, I was very distracted by my kids, but I have to say that I found the writing a bit confusing with all the "half" and "remaining" ingredients. It seemed like there were a few too many halves...
ReplyDeleteSo a few questions: Does half the cream cheese mixture get mixed in with the chicken? Or half the basil? And then half the cream cheese mixture goes on the bottom of the pan and half over everything? Like I said, I had 3 under 4 running around, crying and generally being distracting, haha.
It can get confusing with all of the "halves" going on in this recipe! haha If I read your comment correctly, then I believe you are right in that half of your cream mixture gets mixed in with the chicken mixture. Then the remaining cream mixture is then split between the bottom of the pan and on top of everything.
ReplyDeleteHopefully I explained that clearly. If you have any more questions, please feel free to ask! :)
Yes! That was it precisely. Thanks! That's what I did, hoping I was right. I'm looking forward to trying it!
DeleteI made this, it was fantastic!!
ReplyDeleteHas anyone ever made this with the noodles that you don't have to cook first??
ReplyDeleteIt looks delicious & would love to try it!
In the oven right now, very excited! I also used diced tomatoes. Next time I think I'll add some spinach and mushrooms too :)
ReplyDeleteKaren, just tried it with no-boil noodles. It's edible, but I am going to recommend using regular noodles.
ReplyDeleteOMG! this is so easy and look so delicius!
ReplyDeleteDumb question - but when you say cooked chicken....canned? boiled? Thanks :)
ReplyDeleteI used boiled chicken myself, but really, either boiled or canned chicken would work. Whatever makes your taste buds happy! :)
ReplyDeleteI made this last night and it was delicious! I also changed it a bit: I used bowtie pasta instead of lasagna noodles but still layered it and used balsamic chicken (chicken baked in balsamic vinaigrette)as I too was stumped with what type of chicken to include. Thanks for sharing such a great and easy recipe!
ReplyDeleteHow was this with the bowtie pasta? I don't like cooking lasagna noodles because they always rip, plus my family loves bowtie pasta.
DeleteCanned chicken would break up and turn to mush. I have used it many times in other things. plus it has a different flavor. A Rotisserie Chicken from the grocery store would work much better, And add alot of flavor. Enjoy!
DeleteOk I just made this but I used no boil noodles hope it works!
ReplyDeletemade this for my boyfriend and he loved it,,,so did i thank you :)
ReplyDeleteMade this recipe for a bunch of guests (babies and toddlers included) and EVERYONE liked it. It's a keeper. I'm going to try the lower-fat version as one of your commentor's suggested! Thanks!
ReplyDeleteI saw a comment about this earlier, but not an answer. Do you think this would be ok to assemble ahead of time then just cook it the day of? Thanks! Looks yummy!
ReplyDeleteYes! I assembled it and cooked it like 4 hours later, I don't see any reason why you couldn't do it even a day in advance.
DeleteMade it tonight and it was really good! It made my house smell soooo good while it was baking! I think next time I may try using 1/2 tsp of garlic salt on top of the garlic powder...I like my salt (probably too much!).
ReplyDeleteLove this recipe! It also freezes very well! I'm making it today to cut into individual squares and freeze - perfect last minute meal!
ReplyDeleteI'm going to try a low carb version of this with Zucchini noodles instead of pasta! Can't wait!
ReplyDeleteI used the zucchini instead of lasagna noodles and it was good, but I forgot to do this first, which would have helped a LOT:
ReplyDelete"slice zucchini into 1/8" thick slices, add salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel."
I also used a few spoonfuls of sundried tomato pesto instead of just sundried tomatoes- was easier than chopping one more thing and I had it on hand! It was great.
Thank you! Great recipe!
I am definitely going to try this with zucchini, great idea! I'll also remember the salt trick!
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ReplyDeleteYour recipe is so yummy!! I added all the vegetarian stuff to the chicken and it was still delicious. I have also made it with cottage cheese instead of cream cheese, to cut fat and it still tastes amazing! Thank you for sharing. Love your site!
ReplyDeleteOooh... this looks so decadent! I'm pinning it to give it a try.
ReplyDeleteI made this and added some sauteed garlic and onions, sliced baby bella mushrooms, goat cheese and black olives. I bought a chicken from the grocery store that was already roasted so that made the process quicker.
ReplyDeleteWe had this tonight and everyone wanted seconds, which means a lot around here with my kids! Thank you for the recipe!
ReplyDeleteWow...this looks delicious!!!
ReplyDeleteNew follower! (;
I made this and it's probably the best thing I've ever made. My boyfriend talks about it all the time. But only want to make on special occasions since it's not even remotely low fat. Might try to make it with lowfat cheese and milk, but I'd hate to ruin the recipe. Also, it didn't come out as pretty as the picture, but I'm a messy chef.
ReplyDeleteCould I use ricotta cheese instead of cream cheese and milk?
ReplyDeleteof course, you could also add more milk and use uncooked noodles, there would be lots of ways to change it up. Adding ricotta won't make any difference, really.
DeleteI made this tonight. I turned out amazing, and my husband loved it too! Will definitely be making it again. Thanks for the recipe!
ReplyDeleteSure! It won't hurt a bit to change this up...even use more milk and uncooked pasta, it will work and it is easier!!
ReplyDeleteI tried this recipe tonight and failed, and I mean FAILED miserably :( You can see the picture on my blog. My poor husband went to bed hungry!! Haha.
ReplyDeletethepinningpirate.blogspot.com
Your blog is HILARIOUS!!! I love it!!!
Deleteagreed
DeleteI'm glad y'all enjoy it :)
DeleteThis was amazing, I just took it out of the oven 20 minutes ago. Thank you so much for sharing. We really enjoyed this recipe. My boyfriend is not a fan of regular lasagna but loved this alternative. THANKS
ReplyDeleteI want to try this too. I think I will do the chicken & mushrooms (leave the artichokes out...not a fan).
ReplyDeleteI take lasagna noodles and put them in very hot water in a 13x9 pan. I let them soak for about 30 mins. This way they don't rip or lose their shape. I got this watching Ina Garten!
This is an amazing tip! Thank you!
DeleteFYI...didn't have enough cream cheese so I added a small jar of Alfredo sauce. THIS WAS SO YUM!!!!
ReplyDeleteThis meal was amazing, but the recipe was very hard to follow, this is written like complete crap
ReplyDeleteI made this recipe for my bunko group but I doubled the chicken as I didn't think 2 cups would be enough for the 13x9 pan and I also used the no-boil noodles, which was a mistake! There simply was not enough sauce to really cook the noodles and, sadly, everything turned out dry. I will try the recipe again but I will double the sauce and use regular lasagna noodles. Should be perfect!
ReplyDeleteMmm, that looks good! Thanks!
ReplyDeleteThis was amazing! I made this for dinner and it was a BIG hit! My husband and I both agree this was the best "NEW" recipe yet! It will definitely be a keeper in our house! Thank you again for sharing!
ReplyDeleteThank you so much for sharing the recipe!
ReplyDeleteI shared it with my readers over at my FB page: https://www.facebook.com/the36thavenue#!/the36thavenue
This was amazerful! Absolutely divine!
ReplyDeleteThanks for the recipe! Very tasty! Next time I think I will add in more tomatoes, use marinated artichokes, and add a bit more milk to make it more saucy (was a hair dry - not bad, nothing a little more milk can't fix). :)
ReplyDeleteI made this tonight for a big family dinner and everyone LOVED it!! I have a very picky family so we left out the artichokes, which made me sad because I love them, but it still tasted fantastic! I'll make it with them next time! Thanks for the great recipe!
ReplyDeleteHow many people does it feed?
ReplyDeleteThis looks fabulous. Where can I email a request for permission to reprint this recipe & photo?
ReplyDeleteI made this tonight and it's delicious! Next time, I will substitute half of the cream cheese for ricotta cheese. I found that using 2 packages of cream cheese made the sauce just a little too tangy for my taste. I added chopped fresh spinach, caramelized onions, and garlic to the chicken-artichoke mixture. I substituted diced roasted red peppers for the sundried tomatoes because I had the peppers on hand.
ReplyDeleteI just popped this in the oven and I am so excited! I like to cut calories and fat whereever possible without completely removing all the flavor so.... I used one fat free and one 1/3 reduced cream cheese. I also used half FF mozzarella and the remaining touch of Philly mozzarella. Tasting as I go, it was amazing! I added sautéed spinach, green peppers and green onions to the chicken mixture (vitamins needed) I cannot wait to taste this! I will repost after dinner :)
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ReplyDeleteIt's the oven can't wait to have dinner
ReplyDeleteThis was completely wonderful! My sister suggested using spinach and holding the sundried tomatoes. Worked out great. I will definitely share this recipe with others.
ReplyDeleteI made this last night, very good! I used whole wheat noodles (did not cook them first), light cream cheese and subsituted half of the cream cheese for plain Greek Yogurt. I didn't measure anything but I think I ended up using a little more milk than the recipe calls for, turned out great!
ReplyDeleteMy daughter and I loved this dish!! The flavor was wonderful!
ReplyDeletehow much chicken is 2 cups? like 1 or 2 breasts?
ReplyDeleteI think the basil MADE this dish! i used fresh basil and it turned out great. I would say it might could use a little more milk to make it runnier, i felt like mine was too cream cheesy, not really runny or with some extra sauces on the side like i like. Also, i forgot to cook the noodles!! oops!! so it was a little chewy.....def learned my lesson.
ReplyDeleteWe made this for Christmas Eve "Buon Natale" dinner last night. I added some marinara sauce to make it a "pink" lasagna. We also subbed Italian Sausage for the chicken, and it was delish! I made a small portion vegetarian & used mushrooms...also delish!
ReplyDeleteThis was awesome. Thank you!
ReplyDeleteGreat Dish! I am in a cooking co-op with 3 other families. I made it tonight so we'll see what everyone else says, but it was great! I doubled it and used diced tomatoes instead of sun dried. I also put my chicken in the crockpot to cook and it was ready to go when it was time to assemble (hands down the EASIEST way to make shredded chicken) I think next time I'll add spinach...but it was really good and kid friendly.
ReplyDeleteI used fire roasted tomatoes and I love the way it came out. Thank you! It is so cheesy I don't think my husband knows there are veggies inside!
ReplyDeleteJust made this tonight!!! It was amazing! :) Thanks for the great recipe!!! I highly recommend and will be making again....and again....lol. :)
ReplyDeleteI can't find the touch of Philadelphia mozzarella cheese. The grocery store said it was discontinued. Any suggestions?
ReplyDeleteIt works great with just regular mozzarella cheese, also. That's what I always use because that's what I keep on hand. This recipe is amazing!!! I also use the the Tyson frozen chicken strips and just sautee them for a few minutes so they aren't frozen. Then I cut them up and throw them in. Only takes 5 minutes.
DeleteWould no boil noodles work for this?
ReplyDeleteThis comment has been removed by a blog administrator.
ReplyDeleteTried it and it was great! Can't wait to try again!
ReplyDelete