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Today is September 25, 2022

Creamy White Chicken Caprese Lasagna

Main Dishes



3 cups cooked chicken, shredded (can use rotisserie)
1 (14-ounce) can artichoke hearts, chopped and drained
8 ounces mozzarella cheese, shredded
1/2 cup parmesan cheese, grated
1/2 cup sun-dried tomatoes, chopped and drained
1/4 cup fresh basil, chopped
1 ½ packages low-fat cream cheese
1 cup half-and-half
1 teaspoon minced garlic
Salt and pepper, to taste
12 lasagna noodles, cooked
12 slices whole milk mozzarella


Preheat oven to 350 degrees. In a large bowl, combine chicken, artichokes, 1 cup shredded mozzarella, parmesan, sun-dried tomatoes and half of the basil; set aside. In a separate bowl, using an electric mixer beat cream cheese, half-and-half, garlic, salt, and pepper until well combined. Using a spoon, stir in remaining basil. Stir half of the cream cheese mixture in with the chicken mixture. Take half of the remaining cream cheese mixture and spread it into a 9 x 13-inch baking dish, covering the bottom, and reserving the rest. Lay 3 noodles on top and then top with 1/3 of the chicken mixture. Repeat the noodles and chicken mixture two more times, ending with a noodle layer. Top with the reserved cream cheese mixture. Place the mozzarella slices on top in rows of three. Sprinkle remaining shredded mozzarella over everything and then top with more basil if desired. Bake 25 minutes or until heated through. Slice and serve.


“Cooking with Grace” is available online at or by sending a check made payable to SAWA, with “Cookbook” in the memo line, for $22 ($15, cookbook plus $7, S&H) to the Salvation Army of Greater Jackson, 570 Beasley Rd., Jackson, MS, 39206. Call 601-982-4881 for more information.

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