Creamy white chicken alfredo lasagna

From time to time, our stomachs have the need for an intricate dish. All the snacks and cakes have a limit at a point, and an urge for eating something like a plate of lasagna will come to you as well. Better be prepared for that moment and read this tutorial. You will learn the steps on how to make a creamy white chicken Alfredo lasagna. Grab these:

  • a couple coups of cooked chicken breasts (shredded);
  • a can of artichoke hearts (drained);
  • a pack of Mozzarella Cheese (shredded);
  • half a cup of Parmesan Cheese;
  • half a cup of sun-dried tomatoes (drained);
  • two packs of cream cheese (softened);
  • a cup of milk;
  • half a teaspoon of garlic powder;
  • quarter of a cup of fresh basil;
  • a dozen of lasagna noodles;

Start with chopping the artichoke, sun-dried tomatoes, and fresh basil. Then, combine the chicken with artichokes and a cup of Mozzarella, Parmesan and tomatoes, while the oven preheats to 350 degrees Fahrenheit. Blend together the milk, cream cheese, and powdered garlic. You can use a mixer for this. Stir in some of the basil and combine half of it with the chicken mixture. Take the other half and pour it on a baking dish. Cook the lasagna noodles and cover the dish with it along side a third of the chicken. This is the first layer. Repeat this step for a couple of times. The last layer should be composed out of noodles, covered with cheese and mozzarella. Now, put in the oven for half an hour. Put the remaining basil on top and leave to cool for a couple of minutes before serving. Delicious!