Artichoke Chicken Lasagna |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 12 |
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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 Ingredients:
2/3 cup butter, divided |
1/3 cup king arthur unbleached 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:
1. 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.
2. In large a skillet, cook chicken in remaining butter until no longer pink. Stir in the artichokes, thyme and remaining salt; heat through.
3. 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.
4. Bake, uncovered, at 350° for 35-40 minutes or until bubbly and golden brown. Let stand for 10 minutes before cutting. Yield: 12 servings.
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