A place to exchange tried recipes with reviews or alterations by the contributors. Let us know if your kids like it and where you found it so credit can be given to the creator. Happy cooking!
Saturday, January 7, 2012
Fresh Start for a New Year!
After hosting the SOB Recipe Exchange the past year on FB I have decided to move on over here to make it accessible for my non-facebook friends & to focus on cooking, entertaining & feeding our families. Now for me to figure this out!
Sounds perfect! :)And for the first recipe i 'd like to share with you...
Creamy White Chicken and Artichoke Lasagna Ingredients • 2 cups boneless skinless chicken breast, cooked and shredded • 1 (14 ounce) can artichoke hearts, chopped • 1/2 cup chopped sun-dried tomatoes • 1 (8 ounce) package KRAFT Shredded Mozzarella Cheese with a Touch of PHILADELPHIA, divided • 1/2 cup KRAFT Grated Parmesan Cheese • 2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened • 1 cup milk • 1/2 teaspoon garlic powder • 1/4 cup basil, chopped • 12 lasagna noodles, cooked Directions 1. Heat oven to 350 degrees F. 2. Combine chicken, artichokes, tomatoes, 1 cup mozzarella and Parmesan. Beat cream cheese, milk, and garlic powder with mixer until well blended; stir in 2 tablespoons basil. Mix half with the chicken mixture. 3. Spread half of the remaining cream cheese sauce onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining cheese sauce and mozzarella; cover. 4. Bake 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.
Sounds perfect! :)And for the first recipe i 'd like to share with you...
ReplyDeleteCreamy White Chicken and Artichoke Lasagna
Ingredients
• 2 cups boneless skinless chicken breast, cooked and shredded
• 1 (14 ounce) can artichoke hearts, chopped
• 1/2 cup chopped sun-dried tomatoes
• 1 (8 ounce) package KRAFT Shredded Mozzarella Cheese with a Touch of PHILADELPHIA, divided
• 1/2 cup KRAFT Grated Parmesan Cheese
• 2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
• 1 cup milk
• 1/2 teaspoon garlic powder
• 1/4 cup basil, chopped
• 12 lasagna noodles, cooked
Directions
1. Heat oven to 350 degrees F.
2. Combine chicken, artichokes, tomatoes, 1 cup mozzarella and Parmesan. Beat cream cheese, milk, and garlic powder with mixer until well blended; stir in 2 tablespoons basil. Mix half with the chicken mixture.
3. Spread half of the remaining cream cheese sauce onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining cheese sauce and mozzarella; cover.
4. Bake 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.