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WHITE CHICKEN LASAGNA
3 cups shredded rotisserie chicken
14 ounces artichoke hearts, drained VERY well and chopped
16 ounces shredded Mozzarella cheese
1/2 cup grated Parmesan cheese
1 box grape tomatoes, sliced in thirds
12 ounces cream cheese, room temperature
1 cup heavy cream
4 cloves garlic, minced fine
salt and pepper, to taste
1 box Barilla oven ready lasagna noodles

• Pre-heat oven to 350°.
• In a large bowl combine chicken pieces, artichoke hearts, Parmesan, 4 ounces of the Mozzarella cheese and half of the tomatoes.
• In another bowl beat together the cream cheese, heavy cream, garlic, salt and pepper until well blended.
• Divide cream cheese mixture in half and add one half to the chicken mixture.
• Using a 9×13 baking dish spread some of the non-chicken cream cheese mixture into the bottom.
• Top with an even layer of lasagna noodles.
• Top with one third of the chicken mixture.
• Top with one third of remaining tomato pieces.
• Repeat these layers two more times.
• Spread remaining cream cheese mixture on last layer of noodles.
• Top with remaining non-chicken Mozzarella cheese.
• Tent with foil.
• Bake covered 20 minutes.
• Remove foil.
• Bake another 10 minutes until noodles are cooked through.

OPTIONAL: If you prefer a more traditional flavoring, add 1-2 tablespoons of tomato paste to the cream cheese mixture.

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