I made Gluten Free Chicken Artichoke Lasagna
adapted from The Way To A Heart
2 cups shredded cooked chicken breasts
1 can (14 oz.) artichoke hearts, drained, chopped
2 cups Shredded Mozzarella Cheese
1/2 cup Grated Parmesan Cheese
4 sliced roma tomatoes
2 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup milk or cream
1 tsp. garlic powder
1 tsp salt
1/4 cup tightly packed fresh basil, chopped, divided
12 brown rice lasagna noodles, cooked al dente
Preheat oven to 350°F.
I used Chicken breasts and seared them on each side then baked them at 350 for 10 minutes.
Then I shredded it.
Mixed shredded chicken and artichokes.
Mix in ,1 cup mozzarella and Parmesan. cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture.
Spread half the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture, and 1/3 tomatoes. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella;
BAKE 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.