Description
A quick weeknight meal with shredded roasted chicken and marinated artichoke hearts. Chicken Artichoke lasagna will fill you up!
Ingredients
Units
Scale
- 2 Tbsp Butter
- 1 cup Yellow Onion, diced
- 2 stalks Celery, finely chopped
- 1/4 cup Flour
- 3 cups Chicken Broth
- 3 cups shredded cooked Chicken
- 1 1/2 cup roughly chopped Marinaded Artichoke Hearts
- 1 Tbsp Artichoke Heart marinade
- 1/2 tsp Pepper
- 1 cup Parmesan Cheese
- 1 cup Panko
- 6-8 No-Boil Lasagna Noodles
Instructions
- Preheat oven to 375 degrees.
- In a medium saucepan, melt butter over medium high heat. Sauté onions until translucent.
- Sprinkle the flour over the onions and stir to combine, coating the onion in flour. Slowly whisk in the chicken broth over the onions and bring the mixture to a boil and the mixture to thicken. Add in pepper to taste.
- Remove mixture from heat and stir in shredded chicken and half of the artichoke hearts.
- Pour ½ cup of the chicken mixture into the bottom of a 8×8 baking dish. Lay two noodles at the bottom of the dish.
- Top noodles with 1 ½ cup of additional chicken mixture and 1/4 of the parmesan cheese. Add another layer of noodles, cheese and chicken mixture.
- Repeat another layer and top with remaining artichokes and mixture of panko, remaining parmesan and tablespoon of artichoke marinade. Sprinkle the mixture over the top of the noodles.
- Bake for 30 minutes. Cover baking dish lightly with foil if the panko starts to darken too much.
- Remove from oven and let cool for 10 minutes before serving.
Notes
Adapted from Everyday Food Chicken and Artichoke Lasagna