Chicken-and-Artichoke Lasagna

06 Jan

I’m not much of a lasagna maker. Maybe I’ve just had too much bad lasagna; I’m not a fan. This recipe was pretty tasty though I’m not really sure I’d call it lasagna.. It was a nice casserole.


  • 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 [I harvested meat from a rotisserie chicken from the grocery store]
  • 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


  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.

–Recipe courtesy Martha Stewart’s Everyday Food magazine, December 2012.


Chicken and Artichoke Lasagna

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Posted by on January 6, 2013 in Uncategorized


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