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Chicken-and-Artichoke Lasagna

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This comforting twist on lasagna is a great way to use up leftover chicken.

  • Prep:
  • Total Time:
  • Servings: 6

Photography: Johnny Miller

Source: Everyday Food, December 2012

Ingredients

  • 3 tablespoons unsalted butter
  • 2 stalks celery, sliced 1/4 inch thick
  • 1 yellow onion, diced medium
  • 5 tablespoons all-purpose flour
  • 3 1/2 cups chicken broth
  • 3 cups shredded cooked chicken
  • 1 1/2 cups roughly chopped marinated artichoke hearts, divided, plus 1 tablespoon marinade
  • Salt and pepper
  • 1 cup fresh breadcrumbs
  • 6 no-boil lasagna noodles

Directions

  1. Preheat oven to 375 degrees. In a saucepan, melt butter over medium. Add celery and onion; cook until translucent, 5 minutes. Stir in flour and cook 1 minute. Increase heat and slowly stir in broth. Bring to a boil, stirring, and cook until liquid thickens, 1 minute. Remove from heat. Stir in chicken and 1/2 cup artichokes; season with salt and pepper. Mix breadcrumbs with marinade; season with salt and pepper.

  2. Spread 1/2 cup chicken mixture in a 2-quart baking dish. Top with 2 noodles and 1 1/2 cups chicken mixture; repeat. Top with remaining 2 noodles, chicken mixture, and 1 cup artichokes, then scatter breadcrumbs on top. Bake until top is deep golden brown, 30 minutes. Let cool 10 minutes.

Reviews Add a comment

  • MS10210404
    25 FEB, 2014
    I really like this recipe. I cubed about 2 lbs of chicken cutlets instead of pulling chicken to save time. Also, I upped the amount of marinade I put on the breadcrumbs because I felt 1 tbsp wasn't really going to do anything. Other than that I make as directed and it is really tasty. The base is pretty much the same as pot pie without carrots or peas, so, yes, it does have a pot pie type flavor. The only reason it is a lasagna is because of the layering. Overall, yum!
    Reply
  • Mikey Smith
    10 FEB, 2013
    I'm surprised by the negative reviews! I was worried it might be bland,but I did not find it bland AT ALL! I did throw in some grated pecorino-romano and that made it even better, I think. If the sauce is too runny, whisk it more-- it does take more than a minute to get it to thicken. I never review recipes, but I wanted to add my input on this one.
    Reply
  • Morgan Leigh
    16 JAN, 2013
    Average is kind. This recipe was bland. easy, yes. Boring, yes. Tasteless, yes. I wouldn't make it again. Oh, and it's not a lasagna by any stretch of the imagination. Don't get anyone's expectations up...simply call it what it is--casserole.
    Reply
  • MS11879453
    11 JAN, 2013
    Just made this for dinner and it was incredibly average. The chicken mixture had too much liquid so it was a pretty bland, runny mess. I agree with the poster that said it tastes more like chicken pot pie than anything. Probably wont be making it again.
    Reply
  • mayflower0506
    18 DEC, 2012
    This lasagna was so easy to make and absolutely delicious. Without cheese it is light yet satisfying at the same time.
    Reply
  • giuliab
    3 DEC, 2012
    So good and quick to throw together. Added a squeeze of lemon to the artichoke and chicken mixture and served with parmesan cheese.
    Reply
  • harris1
    2 DEC, 2012
    This is an easy "comfort food" recipe. Not a traditional lasagna yet so fantastic. I would not add any salt. The marinated artichoke hearts are salty enough. I did add 3/4 cup whole wheat bread crumbs (packaged) as I did not have the time/bread to make "real" breadcrumbs. I will share with family, friends and make it for company. Delish!
    Reply
  • Beth Taylor
    29 NOV, 2012
    This was quite good. Easy to make and a good non dairy lasagna. Reminds me a bit of a pot pie. Husband thought it was OK as he thought the artichokes made it too tangy. I personally love marinated artichokes so I enjoyed it.
    Reply