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  • Southern Cast Iron

    Layers of Love

    Oct 15, 2019 4 minutes
    PHOTOGRAPHY BY JIM BATHIE
    RECIPE DEVELOPMENT BY MELISSA GRAY
    FOOD STYLING BY VANESSA ROCCHIO
    STYLING BY LUCY FINNEY

    CREAMY CHICKEN AND ARTICHOKE LASAGNA

    Makes 6 to 8 servings

    Our favorite baked artichoke dip inspired this outrageously decadent main dish.

    3 cups shredded cooked chicken
    1 (14-ounce) can artichoke hearts, drained and chopped
    2 cups shredded mozzarella cheese, divided
    ½ cup shredded fontina cheese
    ¼ cup chopped fresh parsley
    1½ teaspoons kosher salt
    1 teaspoon ground black pepper
    2 (8-ounce) packages cream cheese, softened
    1 cup whole milk, room temperature
    12 lasagna noodles, cooked according to package directions
    Garnish: chopped fresh parsley, crushed red pepper

    1. Preheat oven to 350°.

    In a large bowl, stir together chicken, artichokes,

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