Artichoke Chicken Lasagna Recipe

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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
TOTAL TIME: Prep: 25 min. Bake: 35 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 35 min. + standing
MAKES: 12 servings


  • 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

Nutritional Facts

1 piece: 322 calories, 16g fat (9g saturated fat), 77mg cholesterol, 569mg sodium, 22g carbohydrate (4g sugars, 1g fiber), 22g protein.


  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.
Originally published as Artichoke Chicken Lasagna in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p210

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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jcsharp89 User ID: 2195653 33328
Reviewed Dec. 9, 2011

"My family absolutely loves this recipe. I made it once for a family gathering and it's been requested 2 more times since and has been a hit everytime. Don't expect the big flavor of a traditional lasagna - this is not that. I do like the idea (from another reviewer) of adding onion and garlic to the recipe though - I may try that next time, but this is super easy the way it is and wonder if the extras might overpower the subtle tastes of the thyme and nutmeg."

Renee_brown User ID: 6264223 34116
Reviewed Oct. 16, 2011

"A good recipe for a "first time white sauce maker". I normally do a red sauce but have been wanting to try a white sauce and was pleased with how easy this was but it lacks in "full" flavor. We like big flavors in my house and this recipe was lacking, but with that said this recipe can be "added too". I plan to make this white lasagna again but next time I will add garlic, onions and a little red pepper to give it a little more flavor and kick, oh and did I say I was pleased that this recipe had me using artichokes, something I am not use to cooking with...."

SuzBrinkman User ID: 4499086 117586
Reviewed Sep. 27, 2010

"This is a good base recipe and if you love artichokes, you'll love this! My family likes artichokes but the flavor is a little overwhelming so next time I think I'll try this with finely chopped broccoli to add more flavor. It reminded my husband of chicken alfredo with artichokes...the sauce turns out beautifully but if you like a lot of sauce, you should make 1-1/2 to 2 times the recipe."

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