I spent the 4th of July weekend in Battle Creek with friends who are more like family! We had a great time. H. and I went to the Balloon Festival and ate our fair share of Fair Food and watched Fireworks that night. It was so much fun. We packed a lot of fun into 1 weekend.
To top it all off, S. made us this recipe for dinner on Saturday night, and it was FABULOUS!
CREAMY WHITE CHICKEN AND ARTICHOKE LASAGNA
INGREDIENTS:
2. C. Cooked Chicken Breasts; shredded
1 Can (14 oz.) Artichoke Hearts; drained; chopped
1 pkg. (8 oz.) Shredded Mozzarella; divided
1/2 C. Grated Paremsan Cheese
1/2 C. Chopped; drained Oil-Packed Sun-Dried Tomatoes
2 Pkg. (8 oz each) Cream Cheese; softened
1 C. Milk
1/2 tsp. Garlic Powder
1/4 C. Tightly Packed Fresh Basil, chopped; divided
12 Lasagna Noodles; cooked
Heat oven to 350. Combine Chicken, Artichokes, 1 C. 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 of the remaining Cream Cheese mixture onto bottom of 9x13 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 for 25 minutes or until heated through. Sprinkle with remaining Basil. Let stand 5 minutes before cutting to serve.
She served this with Garlic Bread, and it was so good! Not too creamy, but not dry either...had just the right consistency. Definitely one to make again!
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