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!
