Seriously, this was some delicious dinner! I have never had Chicken Artichoke Lasagna so I don’t have anything to compare it to, but it was amazing.
Here is the recipe I *followed*. I did however change a few things.
So this is what I did–
I made my own Alfredo with this recipe that I found online once before. (Sorry, I know it’s not proper etiquette but I don’t remember where I found it!)
1/2 C. Butter
8 oz. cream cheese
2 tsp. garlic powder
2 C. Milk
6 oz. Parmesan cheese
pepper to taste
then I just added a couple of spoonfuls of Classico basil and pesto sauce.
From there I followed the recipe linked above.
The recipe calls for 3 cups of coarsely chopped cooked chicken; this is equivalent to about 1 1/2 pounds of raw chicken breast. I always poach (boil) mine, but you could cook it any way you like. After I chopped the cooked chicken with a large knife, I used my food chopper to chop 1 can (14 ounces) of artichoke hearts (drained), 1 red bell pepper (for 1/2 cup), and 1 small onion (for 1/4 cup). I put the chicken, artichoke hearts, bell pepper, and onion in a large bowl. I used my garlic press to press 2 garlic cloves over the bowl (the recipe only calls for one, but I like garlic!), and then I added 3 cups of shredded mozzarella and 4 ounces of crumbled feta cheese. I stirred until everything was well mixed.
To assemble the lasagna, I spread 2/3 cup of the Alfredo sauce over the bottom of a 9 x 13 baker. I topped it with 4 no-boil noodles, overlapping slightly to fit. I scattered 1 cup of fresh baby spinach over the top of the noodles and topped that with half of the chicken mixture. I repeated the layers, starting with half of the remaining Alfredo sauce. After layering, I poured the rest of the Alfredo sauce over the top of the lasagna.
I covered my baking dish with aluminum foil and baked the lasagna at 375 F for 45 minutes. Then, I removed the foil and baked it for 15 minutes longer. I let the lasagna stand for 15 minutes (for easier serving)
*I followed the time perfect, along with putting sauce on the bottom, but mine still burned on the bottom. So do what you must to not have it burnt on the bottom. It tasted delicious still and some people like that chewier noodle. The only other things I changed were I used 6 oz. of artichokes because that just happened to be the size jar I bought without paying attention. Also I didn’t use Feta on top, or put in red pepper because I didn’t have any. Give it a try and let me know what you think!