Day Trip with Kara

A few weeks ago Kara and I had a chance to tag along with Trey on a business trip to Birmingham. His conference was held at the Birmingham Botanical Gardens.  While he was learning, Kara and I browsed the gardens. It was a beautiful day and not too hot for a July day in Alabama. We were even able to enjoy sitting outside in the shade for lunch at the Gardens Cafe. The special of the day was Chicken Lasagna. Kara ordered it, and it inspired me to try to find a close substitute to make at home. I think I've come pretty close to finding it. I've shared it below along with some of our shots from the day. Enjoy! 

And, here's the recipe for Chicken Lasagna!

Chicken Lasagna

2 cups shredded cooked chicken breasts

1 can (14 oz) artichoke hearts, drained and chopped

1 8oz. pkg. shredded mozzarella cheese

1/2 cup grated parmesan cheese

2  8oz. pkgs. cream cheese, softened

1 cup milk ( I used 2%)

1/2 tsp garlic powder

1/4 cup tightly packed fresh basil, chopped, divided

12 lasagna noodles

Pre-heat oven to 350 degrees. 

Combine chicken, chopped artichokes, 1 cup mozzarella, and parmesan. Beat cream cheese,  milk, and garlic powder with a mixer until well blended; stir in 2 Tbsp. of basil. Mix half with the chicken mixture.

Spread half of the remaining cream cheese mixture onto bottom of a 9 x 13 baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture, and mozzarella; cover. 

Bake for 25 minutes or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.