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Creamy White Chicken Alfredo Lasagna Recipe

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 Cheese2 (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.

Stuffed Chicken Marsala Recipe

Stuffed Chicken Marsala Recipe

Ingredients

• Cheese Stuffing

• 1/2 cup smoked shredded cheese (provolone or gouda)

• 8-oz package mozzarella cheese, shredded

• 1/4 cup Parmesan cheese, grated

• 1/2 cup breadcrumbs

• 1 tsp fresh garlic, minced

• 1/4 tsp red pepper flakes, crushed

• 2 Tbsp sun-dried tomato flakes (drain first if in oil)

• 1/3 cup green onions, thinly sliced

• 3/4 cup sour cream (6 oz)

• 1/2 tsp salt

• 1/2 tsp black pepper

• Sauce

• 1 small onion, cut in half and thinly sliced lengthwise

• 24 fl oz Marsala wine

• 8 fl oz heavy cream

• 2 small containers button mushrooms, thinly sliced (6 cups)

• Salt and pepper to taste

• 2 lbs skinless, boneless chicken breasts

• 4 fl oz olive oil

• 2 cups all-purpose flour

Instructions

• Pre-heat oven to 350°F. COMBINE all cheese stuffing ingredients in a mixing bowl.
• BUTTERFLY thickest section of chicken breasts to create 2 lobes. Pound each breast between 2 sheets of plastic wrap until ¼” – ½” thick.
• PLACE flattened chicken breasts on a plate and place desired amount of stuffing on one lobe of each chicken breast. Gently press stuffing down so it resembles a hockey puck.
• FOLD over other lobe of chicken breast; does not have to seal.
• HEAT large sauté pan over medium heat.
• ADD olive oil and heat until shimmering.
• PLACE flour in a shallow pan and season to taste with salt and pepper.
• DREDGE stuffed chicken breasts in flour, shaking off excess.
• SAUTE chicken breasts with preheated oil, cooking until each side is golden brown.
• REMOVE chicken from pan and place in a baking dish.
• BAKE for 10-20 minutes, or until juices run clean and center of chicken reaches 165°F.
• ADD onions to sauté pan, and stir to loosen chicken drippings. After 2 minutes, add mushrooms and sauté until onions are translucent.
• DEGLAZE pan with Marsala wine – make sure to incorporate drippings from bottom of pan.
• HEAT wine to a simmer and add heavy cream. Simmer on low heat until reduced by half.
• PLACE cooked chicken breasts on a plate and top each with onions, mushrooms and sauce.
• SERVE with your favorite garlic mashed potato recipe.

Best Lasagna Ever Recipe

Best Lasagna Ever Recipe

Ingredients

• 1 pound mild Italian sausage

• 1 pound lean ground beef

• ½ cup minced onion

• 2 cloves garlic, crushed

• 1 (28-ounce) can crushed tomatoes

• 2 (6-ounce) cans tomato paste

• 2 (6.5-ounce) cans tomato sauce

• ½ cup water

• 2 Tbsp. white sugar

• 1½ tsp. dried basil leaves

• ½ tsp. fennel seeds

• 1 tsp. Italian seasoning

• 1 Tbsp. salt

• ¼ tsp. ground black pepper

• 4 Tbsp. chopped fresh parsley

• 12 lasagna noodles (or can use no-boil lasagna)

• 16 ounces ricotta cheese

• 1 egg

• ½ tsp. salt

• ¾ pound mozzarella cheese, sliced

• ¾ cup grated Parmesan cheese

Instructions

• In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered for about 1½ hours, stirring occasionally.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8-10 minutes. (Or use no-boil lasagna noodles). Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley and ½ teaspoon salt.
• Preheat oven to 375 degrees F (190 degrees C).
• To assemble, spread 1½ cups of meat sauce in the bottom of a 9 x 13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1½ cups meat sauce over mozzarella, and sprinkle ¼ cup Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• Bake in preheated oven for 25 minutes. Remove foil and baking an additional 25 minutes. Cool for 15 minutes before serving.