Best 6 Chicken Artichoke Lasagna Recipes

CHICKEN & ARTICHOKE LASAGNA

Steps:

• Fold two 18-in. square pieces of foil into thirds. Crisscross strips and place strips on bottom and up sides of a 6-qt. slow cooker. Coat strips with cooking spray. Combine artichoke hearts, 1/2 cup Parmesan cheese, basil and 2 garlic cloves., In a large skillet, crumble chicken over medium heat 6-8 minutes or until no longer pink; drain. Set chicken aside. Add oil and onion; cook and stir just until tender, 6-8 minutes. Add salt, pepper and remaining garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half, 4-5 minutes. Stir in cream, cream cheese and Monterey Jack cheese. Return chicken to pan. In a bowl, combine egg, cottage cheese and remaining Parmesan., Spread 3/4 cup meat mixture into slow cooker. Layer with 3 noodles (breaking noodles as necessary to fit), 3/4 cup meat mixture, 1/2 cup cottage cheese mixture, 1 cup artichoke mixture and 1/2 cup mozzarella cheese. Repeat layers twice; top with remaining mozzarella cheese. Cook, covered, on low until noodles are tender, 3-4 hours. Remove slow cooker insert and let stand 30 minutes. If desired, serve with pesto and sprinkle with additional basil.

CHICKEN-AND-ARTICHOKE LASAGNA

Steps:

• Preheat oven to 375 degrees. In a saucepan, melt butter over medium. Add celery and onion; cook until translucent, 5 minutes. Stir in flour and cook 1 minute. Increase heat and slowly stir in broth. Bring to a boil, stirring, and cook until liquid thickens, 1 minute. Remove from heat. Stir in chicken and 1/2 cup artichokes; season with salt and pepper. Mix breadcrumbs with marinade; season with salt and pepper.
• Spread 1/2 cup chicken mixture in a 2-quart baking dish. Top with 2 noodles and 1 1/2 cups chicken mixture; repeat. Top with remaining 2 noodles, chicken mixture, and 1 cup artichokes, then scatter breadcrumbs on top. Bake until top is deep golden brown, 30 minutes. Let cool 10 minutes.

CREAMY WHITE CHICKEN & ARTICHOKE LASAGNA

Steps:

• HEAT oven to 350°F
• COMBINE chicken, artichokes, tomatoes, 1 cup mozzarella and Parmesan. Beat cream cheese, milk, and garlic powder with mixer until well blended; stir in 2 tablespoons basil. Mix half with the chicken mixture.
• SPREAD half of the remaining cream cheese sauce 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 cheese sauce and mozzarella; cover.
• BAKE 25 minute or until heated through. Sprinkle with remaining basil. Let stand 5 minute before cutting to serve.
• Note: Spray the foil with cooking spray before using to cover the lasagna to help prevent the foil from sticking to the cheese on top of the lasagna.

ARTICHOKE CHICKEN LASAGNA

Steps:

• In a large saucepan, melt 1/3 cup butter. Stir in the flour, 1/2 teaspoon salt, nutmeg and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , In large a skillet, cook chicken in remaining butter until no longer pink. Stir in the artichokes, thyme and remaining salt; heat through., In a greased 13-in. x 9-in. baking dish, layer about 1/3 cup white sauce, three noodles, 1/2 cup sauce, 1/3 cup Parmesan cheese and about 3 cups chicken mixture. Repeat layers. Top with remaining noodles, sauce and Parmesan cheese. , Bake, uncovered, at 350° for 35-40 minutes or until bubbly and golden brown. Let stand for 10 minutes before cutting.

CREAMY WHITE CHICKEN AND ARTICHOKE LASAGNA

Steps:

• Directions Heat oven to 350 degrees F. Combine chicken, artichokes, tomatoes, 1 cup mozzarella and Parmesan. Beat cream cheese, milk, and garlic powder with mixer until well blended; stir in 2 tablespoons basil. Mix half with the chicken mixture. Spread half of the remaining cream cheese sauce 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 cheese sauce and mozzarella; cover. Bake 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.

TURKEY, CHICKEN, ARTICHOKE LASAGNA FLORENTINE

Steps:

• 1. Fill large stock pot 3/4 full of cold water & add about 1 tablespoon of salt. Bring to a boil then reduce to a simmer and add lasagna noodles. Cook according to package directions until al dente.
• 2. In large skillet add olive oil and brown ground turkey and finely chopped chicken for 3-5 minutes.
• 3. Approximately halfway through browning (3-5 minutes) add the following seasonings: Garlic & Onion Powder, nutmeg, red pepper flakes, dried basil & oregano.
• 4. Add 1/2 stick butter and diced onion allow to saute until onion is partially cooked about 3 minutes then sprinkle all ingredients with flour and stir. Let the flour cook off for a few minutes it will have a paste like appearance and begin to slightly brown.
• 5. Now slowly wisk in milk while simmering gently. You may need a bit more but 1 cup is close. Simmering for a few minutes will thicken slightly then add parmesan cheese to thicken more. It should resemble slightly thicker jarred alfredo sauce.
• 6. Add minced garlic, drained & chopped artichokes & mushrooms to the meat & sauce mixture and simmer for a few minutes. Remove this from the heat and let cool while assembling the cheese filling.
• 7. In a large mixing bowl scramble 2 eggs then add and combine the remaining ingredients for the cheese filling. *be sure you squeeze the moisture out of the thawed spinach
• 8. For the assembly spray a large 9x13 casserole dish with non-stick cooking spray. Spread a few tablespoons of the meat & sauce mixture across the bottom to prevent the noodles from sticking.
• 9. Layer 3 noodles, 1/3 meat & sauce mixture, 1/2 cheese filling, 6 provelone cheese slices then noodles, 1/3 meat, remaining 1/2 cheese filling & 6 more provelone cheese slices last layer will be meat & sauce topped with shredded cheeses of your choice **I tried Garlic Parsley, Cheddar & Parmesean Cheeses this time and it was so good!
• 10. Cover with foil and bake at 350 degrees for 30-40 minutes removing foil the last 10 minutes to melt cheese well. Remove from oven & let stand for 10-15 minutes to set. Serve with mixed greens & garlic bread.