How to make it

  • Remove wings and drumsticks from chicken and set aside for another use.
  • Discard skin; pull meat from breast and thighs and chop it. Combine in a bowl with chopped artichokes.
  • In another bowl, stir together ricotta, egg and salt.
  • In a 9 x 13-inch baking dish, pour in a thin layer of tomato sauce and top with a layer of noodles.
  • Cover with half the ricotta and sprinkle with some mozzarella.
  • Top with another layer of noodles, a thin layer of sauce and the chicken-artichoke mixture.
  • Layer noodles, more sauce and remaining ricotta on top, and sprinkle with cheese. Put a final layer of noodles on top, spread with remaining sauce, and sprinkle with remaining mozzarella and Parmesan.
  • Cover with plastic wrap, seal tightly with foil, and freeze up to 2 months.
  • To bake, remove foil, discard plastic and re-cover with foil.
  • Bake at 400°F until bubbling, 1 hour to 1 hour and 20 minutes. Remove foil, raise heat to 450°F and bake until browned, about 10 minutes more.
  • Let cool 10 to 15 minutes before slicing and serving.

Reviews & Comments 5

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  • NPMarie 8 years ago
    Oh, this is your post!!! Saw this in ODD...sounds sooo good LorI!
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  • Good4U 8 years ago
    Loving it! I can tell by the ingredients it will be great for me.:-)
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  • a1patti 11 years ago
    Great way to use any chicken. I would make 2, one for dinner, and freeze one for another time. Thanks, Patti
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    " It was excellent "
    markeverett ate it and said...
    Loving this recipe! I'm gonna try it next week!
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    " It was excellent "
    ayngelwing ate it and said...
    Nuuuuuuuuuuuummmmmmmy! Thanks!
    Was this review helpful? Yes Flag

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