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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

12 ServingsPrep: 25 min. Bake: 35 min. + standing

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

2 of 2

Artichoke Chicken Lasagna (continued)

Directions (continued)

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. Yield: 12
servings.

Nutrition Facts: 1 serving (1 piece) equals 322 calories, 16 g fat (9 g saturated fat), 77 mg cholesterol, 569 mg sodium, 22 g carbohydrate, 1 g fiber, 22 g protein.