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White Chicken Lasagna (Caprese Chicken Lasagna)

A creamy, cheesy white lasagna layered with shredded chicken, artichokes, sun-dried tomatoes, and fresh basil.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 8 servings

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 about 1 box
  • 12 slices whole milk mozzarella cheese

Instructions

  • Preheat the oven to 350°F and prepare a 9×13-inch baking pan.
  • In a large bowl, combine the shredded chicken, chopped artichoke hearts, 1/2 cup Parmesan, 1 cup of the shredded mozzarella, half of the chopped basil, and half of the chopped sun-dried tomatoes; mix until evenly combined and set aside.
  • In a separate bowl, use a hand mixer to beat the cream cheese, half and half, minced garlic, and salt and pepper to taste until smooth and well combined.
  • Stir the remaining basil and remaining sun-dried tomatoes into the cream cheese mixture. Reserve half of this plain cream cheese mixture for topping.
  • Spoon the other half of the plain cream cheese mixture into the bottom of the prepared baking pan and spread into an even layer.
  • Place 3 cooked lasagna noodles over the cream cheese layer, then spread one-third of the chicken mixture over the noodles. Repeat with two more noodle and chicken layers, ending with a final noodle layer.
  • Spread the reserved 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 over everything.
  • Bake in the preheated oven for 25 minutes, or until heated through and the cheese is melted.
  • Let the lasagna cool for 10 minutes, then slice and serve.

Equipment

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

Notes

  • Letting the lasagna rest 10 minutes makes slicing easier.
  • Use rotisserie chicken to save time.
  • Room-temperature cream cheese mixes more smoothly.