Chicken Artichoke Lasagna Recipe
Artichokes are easily my favorite vegetable. I love them in/on just about everything. I’ll even bake them and eat them on their own, they’re just that good to me.
A few years ago, I came across a recipe for chicken artichoke lasagna and knew I had to try it. Lasagna is one of my favorite foods, so artichokes + lasagna = pure happiness. Since making it that first time, I have continually tweaked it over the years, and it’s now one of my favorite recipes and a regular go-to.
What you’ll need:
4 tbsp butter
1 tbsp dried onions
1/3 ish cup of flour (can add a little more if needed)
16 fl oz chicken broth
2 small cans of campbell's chicken noodle soup
1 small jar of marinated artichoke hearts
1 can artichoke hearts
2 cans precooked chicken breast
1 box lasagna noodles
However much cheese you want (I’d estimate roughly 1 cup per layer, so a total of 3 cups)
Bread crumbs (optional-I usually skip)
Preheat oven to 375 degrees.
In a large saucepan, melt butter over medium. Add onion; cook until translucent, roughly 5 minutes. Stir in flour and cook 1 minute.
Increase heat and slowly stir in broth and chicken noodle soup. Bring to a boil, stirring, and cook until liquid thickens, 1 minute. Remove from heat. Stir in chicken and artichokes.
Spread 1/2 cup chicken mixture in a 2-quart baking dish. Top with 2 noodles and 1 1/2 cups chicken mixture and cheese; repeat. Top with remaining 2 noodles, chicken mixture, and cheese, then scatter breadcrumbs on top (optional).
Bake until top is deep golden brown, 30 minutes. Let cool 10 minutes.