White Chicken Artichoke Lasagna

Have you entered my giveaway yet?  If not, what the heck are you waiting for?  Go do it now, I'll wait for you to come back.

Okay, now that we have that taken care of I have some other important business to attend to.  Chicken and artichoke lasagna.  I'll admit, I never was the biggest fan of lasagna.  I always felt like it took forever to make and was basically spaghetti in casserole form.  Besides, I was never the biggest fan of cheese.  Please don't hate me.

Anyway, I saw this recipe on Pinterest (justagirl623, if you're interested in following me) and I happen to love artichoke hearts and sundried tomatoes so I figured I'd try it despite my feelings toward lasagna.

So here's what you need (not everything is pictured because I get impatient.  I'm working on it.):

2 cups shredded chicken

1 can artichoke hearts

1 bag mozzarella cheese

1/2 cup grated parmesan cheese (I definitely used more)

2 pkgs cream cheese

1 cup milk

1/2 cup sundried tomatoes (or more, if you want)

Lasagna noodes

Garlic and/or garlic powder

Basil/Italian seasoning

So first, you need to cook some chicken so you can shred it.  Alternatively, you could buy a whole rotisserie chicken at the grocery store and shred up some of that.  Or you could use canned chicken, if you want.  You should also set a pot of water to boil for the noodles. 

Then you want to blend the cream cheese and milk together along with the garlic powder and basil/italian seasoning.  Unfortunately, we do not have mixer/blender at Mr. Geek Squad's house, so I can tell you first hand that you CAN do this by hand.  Is it fun?  No, but you will get a nice arm work out and it turns out just fine, so don't worry if you don't have a mixer, okay?  You can still make this recipe.  I promise.  Also, while you are doing all this mixing have your boyfriend chop up the artichoke hearts and sundried tomatoes.  

Now, your chicken should be done cooking.  Go ahead and shred that stuff right up.  Use two forks and pull in the opposite direction.  Easy shmeasy.  Your water will probably also be boiling for the noodles by now.  Put those bad boys in the pot and cook them according to the directions on the box.  Don't overcook them though, please. 

Mix the shredded chicken, artichoke hearts, sundried tomatoes, 1 cup of the mozzarella cheese, and the parmesan cheese into half of the cream cheese and milk mixture.  Put the other half aside, we'll be using it soon. 

Spread half of the leftover cream cheese and milk mixture on the bottom of a glass casserole dish.

Put three lasagna noodles on top of that.

Spread 1/3 of the chicken mixture on top of those noodles.  Looks delicious right?  Repeat layer of noodles and chicken twice. 

Top off with the last of the noodles, the other half of the cream cheese and milk mixture, the rest of the mozzarella cheese, and some parmesan too if you want.  A little extra cheese never hurt anybody.

Bake in a 350* oven for 25 minutes until the cheese is all nice and melty and delicious looking and everything is heated through.

Serve with a nice salad, and a glass of wine (not pictured because I was probably busy drinking it).

Special thanks to my boyfriend for being an awesome photographer, and sous chef.  

As always, let me know what you think if you try out this recipe and stay tuned for more exciting recipes in the future.

Love you, mean it.

~Just A Girl~