Know what's good?

Creamy White Chicken and Artichoke Lasagna. That's what. Yet another Pinterest success! I did alter the original recipe a little. Here is the orignial version...and my version!

2 cups chicken, chopped (I used crock pot chicken)
1 pkg sundried tomatoes, chopped
1 can artichokes, chopped
2 cups Mozz cheese
1/2 cup Parmesan cheese
2 blocks cream cheese, softened
1 cup milk
1/2 tsp garlic powder
1-2 tbsp pesto (I used 2, I love pesto!)
12 lasagna noodles

Cook and drain lasagna noodles. Rinse in cool water.

Combine chicken, tomatoes, artichokes, 1 cup Mozz, and Parmesan cheese. In a separate bowl, beat cream cheese, milk, and garlic powder until creamy and smooth. Stir in pesto. Add half of the cream cheese mixture to the chicken mixture. Now it's time to assemble! Spread half of the remaining cream cheese mixture in a greased 9x13 pan. Place 3 noodles in the pan. Top with a third of the chicken mixture. Repeat layers, ending with a layer of noodles. Top with rest of cream cheese mixture and mozz cheese. Cover and bake at 350 for 25 minutes. Remove foil and bake for an additional 10 minutes or until bubbly. Enjoy!

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