Call Us 800-684-3300

Join our Mailing List!

WHITE CHICKEN & ARTICHOKE LASAGNA Sundried Tomato Seasoning & Pesto

Posted on: August 22nd, 2017 by Kathy Cassabon No Comments


WHITE CHICKEN & ARTICHOKE LASAGNA Sundried Tomato Seasoning & Pesto

Serves 12                                350⁰F

2 cups shredded cooked chicken breasts (or fully cooked rotisserie chicken)
14 ounces artichoke hearts packed in water, drained & chopped
16 ounces cream cheese, softened
½ cup Parmesan cheese
4 tablespoons Sundried Tomato Seasoning & Pesto
8 ounces mozzarella cheese, divided
1 cup milk
12 lasagna noodles, cooked

1. Combine chicken, artichokes, 1 cup mozzarella and Parmesan cheese, set aside.
2. Beat cream cheese, milk and Sundried Tomato Seasoning & Pesto. Mix half of the cheese mixture into the chicken mixture.
3. Spread half of the remaining cream cheese mixture onto the bottom of a 13 x9 inch baking dish; cover with 3 noodles and ⅓ of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella cheese.
4. Spray aluminum foil with cooking spray, cover lasagna. Bake 25 minutes or until heated through.


Note: Basil Garlic & Pine Nut Pesto, Shallots, Scallion & Leeks Seasoning or Spinach Seasoning may be substituted for the Sundried Tomato Seasoning & Pesto


Professional Photography by:
Photography by Eleshia ~ Flint, MI

877 Whitney Drive
Lapeer, MI 48446
Tel: (800) 684-3300
Fax: (810) 667-7287


©2020 Lesley Elizabeth | Designed by Access Technology