Creamy White Chicken Lasagne

Tired of your regular tomato based lasagnas?

Then this is the recipe for you.

You will need:

2 cups shredded cooked chicken breasts

1 pk (8 oz) Shredded Mozzarella Cheese

1/ 2 cup Parmesan Cheese

1/ 2 cup chopped drained oil-packed sun dried tomatoes

2 pks ( 8 oz. each) Cream Cheese, softened

1 cup milk{{more}}

1/ 2 tsp garlic powder

1/ 4 cup tightly packed fresh basil, chopped, divided

12 lasagna noodles, cooked

Method:

Heat oven to 350°F. Combine chicken, 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 into bottom of 13×9” 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 mins or until heated through. Sprinkle with remain basil. Let stand 5 mins. before cutting to serve.

Tip – When I don’t have any chicken breasts, I simply use minced chicken in the pack. I simply season it and cook, making sure that all the water has dried out.

As for the tomatoes, I never use them; so, if your dish doesn’t have them, the flavour will not be altered.