Ingredients: Softened Cream Cheese (32 ounces)
Cooked pulled shredded chicken (4 cups)
Fresh Basil (1/2 cup)
Fresh Chopped Parsley (1 cup)
Garlic Powder (2 tablespoons)
Crushed Red Pepper (2 tablespoons, optional)
Artichoke Hearts (2 cans, about 16 ounces, chopped)
Minced Sun Dried Tomatoes (1 jar, drained)
Kraft Shredded Mozzarella Cheese (1 bag)
Kraft Parmesan Cheese (1 jar)
Alfredo Sauce (1/2 cup, any brand)
Lasagna Noodles (1 box)
Recipe: In large mixing bowl, place softened cream cheese (32 ounces).
To cream cheese, add cooked shredded chicken (4 cups) and stir until mixed evenly.
Next, add fresh minced basil (1/2 cup), fresh chopped parsley (1 cup), garlic powder (2 tablespoons), crushed red pepper (2 tablespoons), chopped artichoke hearts (16 ounces), and minced sun dried tomtoes (1 jar, drained).
Thoroughly mix all ingredients until even mixture is achieved.
Then add 1 bag Kraft Shredded Mozzarella Cheese, 1 jar Kraft Parmesan Cheese, and Alfredo sauce (1/2 cup).
Mix all ingredients thoroughly.
Cook lasagna noodles as per directions on box and drain excess water.
Take greased pyrex baking dish and pour Alfredo sauce to completely cover bottom.
Place cooked lasagna noodles over alfredo sauce in bottom of pan.
Then layer the lasagna filling mixture overtop the noodles and drizzle a bit of Alfredo sauce over filling.
Place another layer of noodles overtop filling.
Continue this layering process until top of pan is reached.
Sprinkle shredded mozzarella cheese and fresh basil overtop lasagna to completely cover top layer.
Pre-heat oven to 350F.
Cook for 25 minutes.
Remove from oven and let cool for 5 minutes.
Serve and enjoy!!