Chicken and artichoke lasagna

Enjoy this unique twist on traditional lasagna! 

  • 12 lasagna noodles
  • 2 cups shredded cooked chicken
  • 1 (14 oz.) can artichoke hearts,drained and chopped
  • 1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
  • 2 cups shredded mozzarella cheese, divided
  • 1/2 cup Parmesan cheese
  • 1 cup diced tomatoes
  • 2 (8 oz.) packages cream cheese, softened
  • 1 cup milk
  • 3/4 tsp. garlic powder

Cook lasagna noodles according to package directions.
Meanwhile, preheat oven to 350º.

Combine chicken, artichokes, spinach, 1 cup mozzarella, Parmesan cheese and tomatoes. In a
separate bowl, beat cream cheese, milk and garlic powder with mixer until well blended. Mix half with the chicken mixture.

Spread half the remaining cream cheese mixture onto bottom of a 9 x 13-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 and bake for 30 minutes or until heated through.