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Artichoke Chicken Lasagna

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
  • Total Time
    Prep: 25 min. Bake: 35 min. + standing
  • Makes
    12 servings

Ingredients

  • 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

Directions

  • 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
1 piece: 322 calories, 16g fat (9g saturated fat), 77mg cholesterol, 569mg sodium, 22g carbohydrate (4g sugars, 1g fiber), 22g protein.

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