Creamy White Chicken and Artichoke Lasagna Recipe -
Creamy White Chicken and Artichoke Lasagna Recipe
  • READY IN 50 mins

Creamy White Chicken and Artichoke Lasagna

Recipe by  

"Nothing brings the family together like a warm dish straight out of the oven. Try this timely twist on a classic."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    25 mins

    50 mins


  1. Heat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. Bake 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.
Kitchen-Friendly View


  • Cook's 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.

Reviews More Reviews

Most Helpful Positive Review
Jan 13, 2012

This is absolutely one of the best things I have ever eaten hands down!! I added Portabella mushrooms, a 1/2 c. frozen spinach, some extra garlic salt, and Grated Asiago, Parmesan and Ramano Cheese Mixture to the Cream sauce. This tastes like an Olive Garden dish!!

Most Helpful Critical Review
Aug 22, 2011

Items in it were tasty, but the lasagna was a little too dry. I would have liked a more creamy/cheesy middle sauce. My husband said that it was MUCH tastier as leftovers the next day.

Jun 21, 2011

This recipe was very good and VERY filling. We added a small red onion thinly slighted. Will be making it again but will need to change the recipe a little. We thought that it tasted like there was way too much cream cheese. (it was so thick) We will try to use just one pack of cream cheese, up the milk, and add a beaten egg to the mixture to hold it together and make it a little fluffy. :)

May 31, 2011

Good. Too good. :) I didn't have the kind of mozzarella that had cream cheese in it so I just used fresh mozzarella and shredded it by hand. It worked just fine. I still put the regular cream cheese in where it said to though.

Sep 04, 2011

This was very good. Next time I may add some mushrooms. Maybe reduce the cream cheese and add more milk. I didn't find it dry. I wonder if the people who said so had not covered it.

Jul 25, 2011

Extremely rich, even though I chose to use only one package of cream cheese and more milk. Next time I might cut the total amount of cream cheese to 4 oz and add ricotta. Loved the sundried tomato flavor!

Jun 09, 2011

Delish! We didn't have mozzerella so I used colby-jack and it was great. We also used whole wheat lasagna noodles. The cream cheese/milk mixture looked very thin and watery but it worked out great in the dish.

May 23, 2011

This was fantastic! We'll definitely be making this a regular on our dinner rotation. As if there wasn't enough cheese already, I added 1/2 cup ricotta just because I had it in the fridge. WOW!


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  • Calories
  • 342 kcal
  • 17%
  • Carbohydrates
  • 25 g
  • 8%
  • Cholesterol
  • 79 mg
  • 26%
  • Fat
  • 18.9 g
  • 29%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 20.1 g
  • 40%
  • Sodium
  • 522 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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