White Chicken Caprese Lasagna

Source: https://www.thecookierookie.com/creamy-white-chicken-caprese-lasagna/ Serves 8 · Prep 20 min · Cook 25 min

❄️ FREEZE STAGE: Assembled, UNBAKED

Freeze at: Fully assembled in the 9×13 dish, before baking (the source notes this gives better results than freezing baked).

How: Wrap tightly in 2 layers plastic wrap + 1 layer foil. Keeps up to 3 months.

Cook: Thaw overnight in the fridge, then bake 350°F for ~25–40 min until heated through and bubbling. Cool 10 min before slicing.

Ingredients

3 cups cooked, shredded chicken (rotisserie recommended)
14 oz artichoke hearts, drained and chopped (1 can)
½ cup grated Parmesan cheese
8 oz shredded mozzarella, divided
¼ cup chopped fresh basil, divided
½ cup sun-dried tomatoes, chopped, drained, divided
12 oz low-fat cream cheese, room temperature (1½ bricks)
1 cup half and half
1 tsp minced garlic
Kosher salt and freshly ground black pepper, to taste
12 oz cooked lasagna noodles (1 box)
12 slices whole milk mozzarella

Method

Preheat oven to 350°F. Set out a 9×13 baking pan.
In a large bowl, combine chicken, artichokes, Parmesan, 1 cup shredded mozzarella, half the basil, and all the tomatoes. Set aside.
In a separate bowl, beat cream cheese, half and half, garlic, salt and pepper until combined. Stir in remaining basil. Set half of this mixture aside; combine the other half with the chicken mixture.
Spread half of the plain cream cheese mixture over the bottom of the dish. Layer 3 noodles, then ⅓ of the chicken mixture. Repeat noodles + chicken twice more, ending with a noodle layer.
Top with the last half of the plain cream cheese mixture.
Lay whole milk mozzarella slices on top in rows of three.
Sprinkle remaining shredded mozzarella over everything; add more basil if desired. ← Freeze here if make-ahead.
Bake 25 min until heated through.
Cool 10 min, then slice and serve.

Storage (from source)

Fridge: wrapped, up to 3 days; reheat 350°F for 30–40 min.
Freezer: see freeze box above.