Chicken Artichoke Lasagna Recipes

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ARTICHOKE CHICKEN LASAGNA



Artichoke Chicken Lasagna image

Chicken, artichokes and a cream sauce make this lasagna more special than the usual tomato and beef variety. Everyone will love it! -Donna Boellner, Annapolis, Maryland

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 12 servings.

Number Of Ingredients 11

2/3 cup butter, divided
1/3 cup all-purpose flour
1 teaspoon salt, divided
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
3 cups milk
1-3/4 pounds boneless skinless chicken breasts, cut into thin strips and halved
2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and quartered
1 teaspoon dried thyme
9 lasagna noodles, cooked and drained
1 cup grated Parmesan cheese

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.

Nutrition Facts : Calories 322 calories, Fat 16g fat (9g saturated fat), Cholesterol 77mg cholesterol, Sodium 569mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 22g protein.

CHICKEN & ARTICHOKE LASAGNA



Chicken & Artichoke Lasagna image

My family loves lasagna and I love the slow cooker. I wanted to try something a little different from the classic lasagna we usually make. This recipe not only tastes incredible, it's hearty and convenient, too. -Kelly Silvers, Edmond, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 3h30m

Yield 8 servings.

Number Of Ingredients 19

2 cans (14 ounces each) water-packed artichoke hearts, drained and finely chopped
1 cup shredded Parmesan cheese, divided
1/4 cup loosely packed basil leaves, finely chopped
3 garlic cloves, minced, divided
1 pound ground chicken
1 tablespoon canola oil
1 cup finely chopped onion
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup white wine
1 cup half-and-half cream
1 package (8 ounces) cream cheese, softened
1 cup shredded Monterey Jack cheese
1 large egg
1-1/2 cups 2% cottage cheese
9 no-cook lasagna noodles
2 cups shredded part-skim mozzarella cheese
Prepared pesto, optional
Additional basil, optional

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.

Nutrition Facts : Calories 588 calories, Fat 34g fat (18g saturated fat), Cholesterol 144mg cholesterol, Sodium 1187mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 1g fiber), Protein 36g protein.

WHITE SPINACH-ARTICHOKE LASAGNA



White Spinach-Artichoke Lasagna image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h40m

Yield 12 servings

Number Of Ingredients 24

Kosher salt
12 lasagna noodles
2 zucchini, cut into long thin strips (about 10 slices)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 tablespoons salted butter
18 ounces spinach
Kosher salt and freshly ground black pepper
6 tablespoons salted butter
1/4 cup all-purpose flour
3 cloves garlic, grated
4 cups milk, heated
1 cup heavy cream, heated
Kosher salt and freshly ground black pepper
3 cups grated Parmesan
Two 14-ounce cans artichoke hearts, drained and chopped
1/2 cup store-bought pesto
8 ounces ricotta cheese
1/4 cup grated Parmesan
1 large egg yolk, whisked
Kosher salt and freshly ground black pepper
Butter, for buttering the baking dish
24 deli-sliced mozzarella slices
Torn fresh basil, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • For the lasagna: Bring 4 quarts of water to a boil in a pot; season the water with salt. Add the lasagna noodles and cook until al dente, about 7 minutes. Drain and lay the noodles flat on a baking sheet. Set aside.
  • For the zucchini: Heat a grill pan over medium-high heat. Put the zucchini slices in a bowl, drizzle with the oil and sprinkle with salt and pepper. Add the slices to the grill pan and cook on both sides until grill marks appear, about 2 minutes per side. Remove to a plate and set aside.
  • For the spinach: In a large nonstick skillet over medium heat, melt the butter. Add the spinach and cook until wilted, about 2 minutes. Season with salt and pepper. Remove to a sieve set over a bowl to drain excess liquid; set aside.
  • For the alfredo: In the same skillet over medium heat, melt the butter. Sprinkle in the flour, whisking to form a roux, and cook over medium-low heat for 2 minutes. Add the garlic and cook until fragrant, about 1 minute. Slowly add the hot milk and cream, whisking until smooth, and cook until thickened, 3 to 4 minutes. Remove from the heat. Season with salt and pepper. Fold in the Parmesan, artichoke hearts and pesto. Set aside.
  • For the ricotta mix: In a medium bowl, add the ricotta, Parmesan and egg yolk and mix to combine. Season with salt and pepper.
  • For the layers: Butter a 9-by-13-inch baking dish.
  • To assemble the lasagna: Spread 1 cup of the alfredo sauce on the bottom of the buttered baking dish. Add a layer of 3 lasagna noodles. Add 1 1/2 cups alfredo sauce and spread evenly. Scatter the spinach evenly on top. Add a layer of 6 mozzarella slices. Add a layer of 3 lasagna noodles. Add 1 1/2 cups alfredo and spread evenly. Add the ricotta mixture and spread evenly. Add a layer of 6 mozzarella slices. Add a layer of 3 lasagna noodles. Add 1 1/2 cups of alfredo and spread evenly. Add a layer of 6 mozzarella slices. Add the zucchini slices. Add the remaining 3 lasagna noodles. Spread the remaining alfredo evenly over the top of the noodles. Top with the remaining 6 slices of mozzarella.
  • Bake until browned and bubbly, 40 to 45 minutes. Allow the lasagna to sit for 10 to 20 minutes before serving. Top with lots of torn fresh basil.

ARTICHOKE SPINACH LASAGNA



Artichoke Spinach Lasagna image

This is a fabulous lasagna made with an artichoke and spinach mixture which has been cooked with vegetable broth, onions and garlic. The mixture is layered with lasagna noodles, pasta sauce, mozzarella cheese, and topped with crumbled feta.

Provided by DMCCRACKEN

Categories     World Cuisine Recipes     European     Italian

Time 1h20m

Yield 8

Number Of Ingredients 11

cooking spray
9 uncooked lasagna noodles
1 onion, chopped
4 cloves garlic, chopped
1 (14.5 ounce) can vegetable broth
1 tablespoon chopped fresh rosemary
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1 (28 ounce) jar tomato pasta sauce
3 cups shredded mozzarella cheese, divided
1 (4 ounce) package herb and garlic feta, crumbled

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
  • Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
  • Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
  • Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
  • Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 395.5 calories, Carbohydrate 44.5 g, Cholesterol 41.7 mg, Fat 16 g, Fiber 6.8 g, Protein 21.1 g, SaturatedFat 7.2 g, Sodium 1138.6 mg, Sugar 12.4 g

CREAMY WHITE CHICKEN & ARTICHOKE LASAGNA



Creamy White Chicken & Artichoke Lasagna image

Watch this video to see how to take ordinary lasagna to a whole new level. Hint: It includes tender chicken, artichoke hearts and a creamy white sauce!

Provided by My Food and Family

Categories     Home

Time 50m

Yield 12 servings

Number Of Ingredients 10

2 cups shredded cooked chicken breasts
1 can (14 oz.) artichoke hearts, drained, chopped
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup chopped drained oil-packed sun-dried tomatoes
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup milk
1/2 tsp. garlic powder
1/4 cup tightly packed fresh basil, chopped, divided
12 lasagna noodles, cooked

Steps:

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

Nutrition Facts : Calories 350, Fat 20 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 90 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 20 g

ARTICHOKE CHICKEN LASAGNA RECIPE - (4.2/5)



Artichoke Chicken Lasagna Recipe - (4.2/5) image

Provided by á-30923

Number Of Ingredients 20

Sauce:
2 tablespoons olive oil
1/4 cup diced onion
4 cloves garlic, minced
1 pound boneless chicken breasts, cut into cubes
1 teaspoon Italian seasoning
coarse salt and fresh black pepper
2 (14 ounce) cans (or frozen) artichoke hearts, well-drained
2 cups ricotta Cheese
2 cups fresh shredded mozzarella cheese, divided
1 beaten egg
1 tablespoon fresh chopped parsley
3 cups fresh baby spinach leaves, stems removed
1 pound lasagna noodles, preferably fresh
4 tablespoons butter
1/4 cup all-purpose flour
2 cups whole milk
dash of nutmeg
1/2 cup fresh grated Parmesan cheese
coarse salt and fresh black pepper

Steps:

  • In a large skillet heat the olive oil over medium-low heat. Add the onion, garlic, chicken, Italian seasoning and season well with salt and pepper. Cook, stirring often until chicken is cooked through. Cut the artichokes in half and then in half again, dry off any moisture with paper towels. Stir them into the chicken and cook 2 - 3 minutes. Remove from heat and allow to cool. In a large mixing bowl combine the ricotta, 1 + 1/2 cups of the mozzarella, the egg and parsley. Make stacks out of the spinach leaves and cut them into thin strips (chiffonade). Mix them into the ricotta mixture - it will be thick. Make the sauce: In a large, heavy duty saucepan melt the butter over medium-low heat. Whisk in flour and cook 3 - 4 minutes, whisking often. Slowly whisk in milk, turn heat up and bring to a simmer. Maintain a simmer for 4 minutes, stirring often. Turn heat down to low and stir in nutmeg, Parmesan cheese and a pinch or two each of salt and pepper, continue stirring until cheese is melted. Remove from heat. If using dried noodles cook according to package directions. Assemble the lasagna: Preheat oven to 375 degrees F. Butter a 9 x 13-inch casserole pan. Add a very thin layer of sauce over bottom of the pan, then a layer of noodles covering the bottom completely from edge to edge. Spread 1/2 the ricotta mixture evenly from edge to edge then top with 1/3 of the chicken mixture followed by 1/3 of the sauce. Cover the filling with another layer of noodles followed with the remaining 1/2 of ricotta, 1/3 of the chicken and 1/3 of the sauce. Cover with another layer of noodles followed by the remaining sauce, the remaining chicken mixture and the 1/2 cup mozzarella cheese. Bake 45 - 50 minutes until bubbly and hot in the middle. If the top starts to get too brown tent with aluminum foil. Allow to set 5 - 10 minutes before cutting into squares and serving.

CHICKEN-AND-ARTICHOKE LASAGNA



Chicken-and-Artichoke Lasagna image

This comforting twist on lasagna is a great way to use up leftover chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h

Number Of Ingredients 10

3 tablespoons unsalted butter
2 stalks celery, sliced 1/4 inch thick
1 yellow onion, diced medium
5 tablespoons all-purpose flour
3 1/2 cups chicken broth
3 cups shredded cooked chicken
1 1/2 cups roughly chopped marinated artichoke hearts, divided, plus 1 tablespoon marinade
Salt and pepper
1 cup fresh breadcrumbs
6 no-boil lasagna noodles

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.

Nutrition Facts : Calories 309 g, Fat 12 g, Fiber 3 g, Protein 22 g, SaturatedFat 5 g

SPINACH-ARTICHOKE LASAGNA



Spinach-Artichoke Lasagna image

Inspired by the artichoke slice at Artichoke Basille's Pizza in New York City, this white sauce lasagna is a dreamy multilayered dinner. Frizzling chopped canned artichoke hearts in olive oil reduces their water content, thereby concentrating their earthy, buttery flavor. What binds the dish together is a nutmeg-rich béchamel sauce that makes everything taste comforting and familiar. Cottage cheese in place of the more traditional ricotta nixes any potential for the grainy dryness that plagues so many lasagnas. Layering this creamy, saucy wonder in an 8-inch square pan leaves you with the perfect amount of leftovers for when you want some as a snack - a snacking lasagna, if you will.

Provided by Eric Kim

Categories     dinner, main course

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 13

1/4 cup olive oil
1 (14-ounce) can artichoke hearts, coarsely chopped and well drained
1 (5-ounce) package baby spinach
Salt and black pepper
4 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups half-and-half (or 2 cups each whole milk and heavy cream)
Freshly grated nutmeg
12 dry lasagna noodles (10 to 12 ounces)
8 ounces cottage cheese (heaping 3/4 cup)
1/2 cup grated Parmesan (2 ounces)
1 large egg
1 cup shredded low-moisture mozzarella cheese (4 ounces)

Steps:

  • Heat the oven to 400 degrees. Boil a kettle of water (an electric kettle works great here).
  • Meanwhile, heat a medium saucepan over medium-high. Add the olive oil and artichoke hearts and cook, stirring occasionally, until the artichoke hearts fall apart, become jammy and start to brown at the edges, 10 to 15 minutes. Add the spinach, season with salt and pepper, and stir until considerably wilted, 2 to 3 minutes. Transfer to a large bowl and return the saucepan to the stove (no need to wash it out).
  • Make the béchamel sauce: In the saucepan, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly until smooth, 1 to 2 minutes. Still whisking constantly, slowly add the half-and-half. Raise the heat to high and bring to a simmer, whisking all the while, then immediately reduce the heat to continue simmering, now whisking occasionally, until the sauce thickens to the consistency of gravy, 10 to 20 minutes. Season generously with salt, pepper and nutmeg.
  • Add half of the béchamel to the bowl with the artichokes. Stir to combine and cool slightly, for about 15 minutes. While the mixture cools, place the lasagna noodles in a large high-sided pan or dish, pour over the recently boiled water from the kettle and let soak until the noodles are softened but not soggy, about 15 minutes. Add the cottage cheese, Parmesan and egg to the artichoke mixture, season with salt and pepper and stir to combine.
  • Assemble the lasagna: In an 8-inch square baking pan or dish, add enough béchamel to thinly coat the bottom. Put down a single layer of lasagna noodles, about 3 noodles, letting the ends rise up the edges of the pan. Spread half of the artichoke mixture evenly over the noodles. Turn the pan 90 degrees and put down another layer of lasagna noodles, again pressing the ends up against the edges of the pan. Spread half of the béchamel evenly over the noodles. Repeat these layers once more with the remaining lasagna noodles, artichoke mixture and béchamel, ending with the béchamel. Evenly sprinkle the mozzarella on top. (At this point, you can cover the lasagna and refrigerate it for up to 24 hours if not baking right away.)
  • Bake the lasagna until the sauce is bubbling at the edges (especially in the corners of the pan), and the mozzarella and the exposed ends of the noodles are golden brown and crispy, 15 to 20 minutes. (Add more time if baking directly from the refrigerator.) Let cool for at least 30 minutes before slicing so that slices won't collapse when transferred to plates.

CHICKEN ARTICHOKE LASAGNA



Chicken Artichoke Lasagna image

Delicious! Great for parties, special occasions or weeknight meal. See direx to prepare ahead of time.

Provided by Rayndrop

Categories     One Dish Meal

Time 2h15m

Yield 1 casserole, 12 serving(s)

Number Of Ingredients 12

10 uncooked lasagna noodles
1 (16 ounce) jar white alfredo sauce
1/4 cup milk
1 1/2 teaspoons dried oregano leaves
3 cups coarsley chopped cooked chicken
1 (14 ounce) can water-packed artichoke hearts, drained and chopped
1/2 cup chopped red bell pepper
1/4 cup finely chopped onion
1 garlic clove, pressed
3 cups shredded mozzarella cheese
1 (4 ounce) package crumbled feta cheese
2 cups packed fresh baby spinach leaves (about 4 ounces)

Steps:

  • Preheat oven to 375 degrees and cook noodles in stockpot according to package directions.
  • In small bowl, combine Alfredo sauce, milk, oregano and whisk until blended then set aside.
  • Coarsely chop chicken, artichokes, bell pepper and onion and place in large bowl then press garlic over bowl.
  • Add mozzarella and feta cheeses and mix well.
  • To assemble lasagna, spread 2/3 cup of Alfredo sauce mixture over
  • bottom of rectangular pan and top with half of the noodles, overlapping to fit.
  • Layer half of the spinach leaves over noodles and top with half of the chicken mixture.
  • Repeat layers, starting with half of the remaining sauce.
  • After layering, pour remaining sauce over top of lasagna.
  • Cover with aluminum foil and bake 45 minutes.
  • Remove foil and continue baking 10-15 minutes or until bubbly.
  • Remove from oven and let stand 15 minutes for easier serving.
  • To prepare up to one day in advance, cover with aluminum foil and refrigerate. When ready to bake, remove from refrigerator while
  • preheating oven and increase covered baking time to 55 minutes.

Nutrition Facts : Calories 264.4, Fat 11.3, SaturatedFat 6, Cholesterol 58, Sodium 352.7, Carbohydrate 20.3, Fiber 2.8, Sugar 1.8, Protein 20.5

CREAMY WHITE CHICKEN & ARTICHOKE LASAGNA



Creamy White Chicken & Artichoke Lasagna image

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

Provided by Kraft Natural Cheese

Categories     Cheese

Time 50m

Yield 12 serving(s)

Number Of Ingredients 10

2 cups boneless skinless chicken breasts, cooked and shredded
1 (14 ounce) can artichoke hearts, chopped
1/2 cup chopped sun-dried tomato
1 (8 ounce) package KRAFT Shredded Mozzarella Cheese with a Touch of PHILADELPHIA, divided
1/2 cup Kraft® Grated Parmesan Cheese
2 (8 ounce) packages Philadelphia Cream Cheese, softened
1 cup milk
1/2 teaspoon garlic powder
1/4 cup basil, chopped
12 lasagna noodles, cooked

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.

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SPINACH ARTICHOKE SKILLET LASAGNA WITH CHICKEN - HOW SWEET EATS
2022-03-14 The first thing I do is saute some onion and garlic. Next, comes the fresh spinach and artichokes. Most delicious combo, right?! I toss the chicken into the spinach artichoke …
From howsweeteats.com


SPINACH CHICKEN LASAGNA WITH ARTICHOKE | RECIPE FROM NELLIEBELLIE
2014-11-24 Instructions. In a large skillet heat the olive oil and add the onion and garlic. Saute on medium heat for 3 minutes. Add the spinach, artichoke, rosemary, and chicken. Heat …
From nelliebellie.com


CHICKEN & ARTICHOKE LASAGNA RECIPE: HOW TO MAKE IT
Search terms Search form submit button. Toggle Search. Hi,
From preprod.tasteofhome.com


CHEESY CHICKEN SPINACH AND ARTICHOKE LASAGNA - I AM HOMESTEADER
2022-05-08 First, place about 4 lasagna noodles over the bottom layer of the chicken mixture. Break apart any noodles to fit them in the dish, filling in any gaps. Then, spread about ⅓ of the …
From iamhomesteader.com


BEST ARTICHOKE CHICKEN RECIPE - HOW TO MAKE ARTICHOKE CHICKEN
2022-04-11 Preheat the oven to 400°. Coat a 9-by-13-inch baking dish with cooking spray. Combine the cream cheese, mayonnaise, Italian seasoning and half of the parmesan in a …
From thepioneerwoman.com


CHICKEN SPINACH ARTICHOKE SKILLET LASAGNA - RECIPES - GO BOLD …
Step 2. To make the filling, melt butter in a large cast iron skillet over medium-high heat. Add onion and garlic and cook until just beginning to soften, about 5 minutes. Stir in mushrooms …
From goboldwithbutter.com


WHITE CHICKEN AND SPINACH LASAGNA WITH PESTO AND ARTICHOKE
Preheat oven to 350 degrees F. In a large skillet, melt butter with olive oil over medium heat. Add 1 cup onions and saute 5-8 minutes, or until the onions are soft. Throw in 2-3 cloves of garlic …
From ourrecipesforsuccess.com


ALFREDO CHICKEN, SPINACH & ARTICHOKE LASAGNA ON BAKESPACE.COM
Saute onion, garlic and rosemary for 3 minutes, or until onions. Spread 1/4 of the spinach artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. …
From bakespace.com


CHICKEN ARTICHOKE LASAGNA RECIPES ALL YOU NEED IS FOOD
Add the chicken to the skillet and cook until golden brown, 2 to 3 minutes per side. Remove the chicken to a plate and set aside. Add the onions and garlic to the same skillet and cook, …
From stevehacks.com


WHITE CHICKEN LASAGNA (SPINACH ARTICHOKE LASAGNA RECIPE)
2021-05-06 Lasagna ▢ 1 pound lasagna noodles ▢ 2 tbsp butter ▢ 1 tbsp flour ▢ 3/4 cup heavy cream ▢ 1 cup chicken broth ▢ 2 tsp oregano divided ▢ 1 tsp dried thyme …
From easychickenrecipes.com


15 ARTICHOKE CHICKEN RECIPES TO TRY ASAP | ALLRECIPES
2022-02-09 Chicken Penne with Asparagus, Sun-dried Tomatoes, and Artichoke Hearts. This perfect-for-summer meal is packed with seasonal and flavorful veggies. "Delicious, light, easy, …
From allrecipes.com


CHICKEN ARTICHOKE LASAGNA - COUNTRY CLEAVER
2013-05-10 Remove mixture from heat and stir in shredded chicken and half of the artichoke hearts. Pour ½ cup of the chicken mixture into the bottom of a 8×8 baking dish. Lay two …
From countrycleaver.com


ARTICHOKE CHICKEN LASAGNA RECIPE: HOW TO MAKE IT | TASTE OF HOME
Chicken, artichokes and a cream sauce make this lasagna more special than the usual tomato and beef variety. Everyone will love it! —Donna Boellner, Annapolis, Maryland
From stage.tasteofhome.com


CHICKEN, SPINACH & ARTICHOKE LASAGNA | PUNCHFORK
3 tbsp all-purpose flour. 3 cup milk (preferably whole or 2%) 1 cup freshly grated Parmesan. 2 cup shredded rotisserie chicken. 1/2 lb frozen chopped spinach, thawed and squeezed of excess …
From punchfork.com


CHICKEN LASAGNA - SIMPLE JOY
2021-06-27 Construct the lasagna. Pour a little of the white sauce in the bottom of a baking dish. Add three of the cooked lasagna sheets. Then add chicken, spinach, and artichokes. …
From simplejoy.com


BEST SPINACH ARTICHOKE CHICKEN LASAGNA RECIPE
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Best Spinach Artichoke Chicken Lasagna Recipe: Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


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