Chicken-and-Artichoke Lasagna

Photo: Johnny Miller
Prep Time:
20 mins
Total Time:
1 hrs

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


  • 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


  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.

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