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Homemade White Chicken Lasagna (Caprese Chicken Lasagna) photo

White Chicken Lasagna (Caprese Chicken Lasagna)

A creamy, cheesy white lasagna layered with shredded chicken, artichokes, sun-dried tomatoes, and fresh basil.
Print Recipe Save it
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8 servings

Equipment

  • 9x13 inch baking pan
  • Hand Mixer
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Spoon

Ingredients
  

  • 3 cups cooked shredded chicken we used rotisserie
  • 14 oz artichoke hearts drained and chopped (1 can)
  • 1/2 cup grated Parmesan cheese
  • 8 oz shredded mozzarella cheese divided
  • 1/4 cup chopped fresh basil divided
  • 1/2 cup sun-dried tomatoes chopped, drained, and divided
  • 12 oz low-fat cream cheese room temperature (1½ bricks)
  • 1 cup half and half
  • 1 tsp minced garlic
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 12 oz cooked lasagna noodles (1 box)
  • 12 slices whole milk mozzarella cheese

Instructions
 

  • Preheat the oven to 350°F (175°C) and prepare a 9×13-inch baking pan.
  • In a large bowl, combine the shredded chicken, chopped artichoke hearts, 1/2 cup grated Parmesan, 1 cup of the shredded mozzarella, 1/4 cup of the chopped basil, and half of the chopped sun-dried tomatoes; stir until evenly mixed and set aside.
  • In a separate bowl, beat the cream cheese, half and half, minced garlic, and salt and pepper with a hand mixer until smooth and well combined.
  • Stir the remaining 1/4 cup basil into the cream cheese mixture. Reserve half of this plain cream cheese mixture for topping.
  • Stir the other half of the cream cheese mixture into the chicken mixture until evenly incorporated.
  • Spread the reserved plain cream cheese mixture across the bottom of the prepared baking dish.
  • Lay 3 cooked lasagna noodles over the cream cheese layer, then spread one-third of the chicken mixture over the noodles. Repeat two more times (noodles, chicken mixture), ending with a final noodle layer.
  • Spread the remaining plain cream cheese mixture over the top noodle layer.
  • Arrange the 12 slices of whole milk mozzarella on top in rows, then sprinkle the remaining shredded mozzarella evenly over everything.
  • Bake for 25 minutes, or until the cheese is melted and the lasagna is heated through.
  • Remove from the oven and let cool for 10 minutes before slicing and serving.

Notes

  • Use rotisserie chicken to save time.
  • Bring cream cheese to room temperature for easier mixing.
  • Drain sun-dried tomatoes and artichokes well to avoid excess liquid.
  • You can shred whole mozzarella if you prefer instead of slices.