All your favorite flavors of Italy and summer collide with the comfort of lasagna in this gorgeous and impressive White Chicken Caprese Lasagna that works as well at a casual family dinner as it does an elegant dinner party.
This recipes was adapted from thecookierookie.com
Servings : 12
Ingredients
- 1/2 cup sun dried tomatoes julienne cut
- 2 each boneless, skinless chicken breast cooked and shredded
- 1 can artichoke hearts drained and chopped
- 2 cups mozzarella grated
- 1/2 cup parmesan cheese grated
- 12 oz cream cheese 1 1/2 packages, softened
- 1 cup whole milk
- 1 Tbsp bottled minced garlic
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup fresh basil plus more for garnish if desired
- 12 each 100% whole grain oven ready lasagna noodles
- 1 1/2 each fresh mozzarella cut and rolled in sheets
- 12 each grape tomatoes optional, for garnish
- 1 Tbsp Balsamic Vinegar optional, for garnish
Need to make a plan?This recipe is already preloaded in MyFoodPlanet!
Instructions
- Combine sun dried tomatoes and 1 cup boiling water. Let stand 5 minutes. Drain.
- Preheat oven to 350.
- Combine cooked and shredded chicken, artichokes, 1 cup mozzarella, grated parmesan, 1/4 cup basil and sun dried tomatoes in a medium bowl. Mix well and set aside.
- Add cream cheese, milk, garlic, salt, and pepper to a blender. Blend until smooth. Stir about 1 1/2 cups cream cheese mixture into the bowl with the chicken mixture.
- Take about 3/4 cup of the remaining cream cheese mixture and cover the bottom of a 9x13 baking dish. Lay 3 noodles across the cream cheese mixture. Top with 1/3 of the chicken mixture. Add another layer of 3 noodles, another layer of 1/3 of the chicken mixture, and another layer of noodles. Top the noodles with the remaining chicken mixture.
- Drizzle with the remaining cream cheese mixture. Unroll fresh mozzarella and lay in an even layer over the cream cheese mixture.
- Sprinkle with remaining grated mozzarella. Bake 25 min. or until heated through. Garnish with additional basil and grape tomatoes if desired. Drizzle with balsamic vinegar, if desired.
Notes
To cook the chicken in the instant pot, add 1 cup water to instant pot. Add the trivet that came with your instant pot. Add chicken breasts. Lock lid; set valve to sealing. Program for manual-high, and 22 minutes. When cook time ends, carefully move valve to venting to release steam. Remove chicken and shred with two forks or place chicken in the bowl of a stand mixer. Fit mixer with mixing paddle and turn to speed 1. When chicken is shredded, turn mixer off. (About 30 seconds-1 minute.)
Tried this recipe?Let us know how it was!
Comments (0)