Ingredients

The following ingredients have 4 Servings
  • 3 c. chicken (cooked and shredded (see tips above))
  • 3/4 lb. bacon (cooked and crumbled)
  • 2 1/2 c. mozzarella cheese (grated, divided)
  • 1/2 c. parmesan cheese (grated)
  • 14 oz artichoke hearts (drained and chopped)
  • 1/2 c. sun-dried tomatoes (I use oil-packed, chopped)
  • 16 oz low-fat cream cheese (softened)
  • 1 1/2 c. milk
  • 3 Tbsp. Hidden Valley Ranch dressing mix (1 envelope, unprepared)
  • 9 lasagna noodles (cooked)

Instruction

  • Heat oven to 350 degrees.
  • Cook lasagna noodles as directed on package.
  • In bowl combine chicken, bacon, 1 c. mozzarella cheese, parmesan cheese, artichokes and sun-dried tomatoes.
  • In separate bowl, mix together cream cheese, milk and dry ranch envelope.
  • Pour half of the cream cheese mixture over the chicken mixture and stir until coated.
  • Pour the other half of the cream cheese mixture in the bottom of a 9x13 inch pan sprayed with cooking spray.
  • Begin layering 3 lasagna noodles, 1/3 of chicken mixture and 1/2 c. mozzarella cheese.
  • Repeat 2 more times. You should have 3 layers total.
  • Bake for 25 minutes or until heated through. Let sit 5 minutes before serving.