Recipes Ingredients Meat & Poultry Chicken Chicken-and-Artichoke Lasagna 3.3 (61) 8 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Prep Time: 20 mins Total Time: 1 hrs Servings: 6 This comforting twist on lasagna is a great way to use up leftover chicken. Ingredients 3 tablespoons unsalted butter 2 stalks celery, sliced ¼ inch thick 1 yellow onion, diced medium 5 tablespoons all-purpose flour 3 ½ cups chicken broth 3 cups shredded cooked chicken 1 ½ cups roughly chopped marinated artichoke hearts, divided, plus 1 tablespoon marinade Salt and pepper 1 cup fresh breadcrumbs 6 no-boil lasagna noodles Directions 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. 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. Rate it Print