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1
Preheat oven to 375 F.
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2
In a large bowl stir together chicken, artichokes, ricotta cheese, 1/2 cup Parmesan cheese, 1/4 cup basil, egg, salt and pepper.
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3
Set aside.
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4
For the sauce, in a small bowl or glass measuring cup, whisk together broth and flour.
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5
In a large saucepan, heat the tablespoon of oil over medium heat.
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6
Add the garlic; cook and stir until garlic is tender but not brown.
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7
Stir in flour mixture, half-and-half and a pinch of fresh nutmeg and salt.
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8
Cook and stir until mixture is thickened and bubbly.
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9
Remove from heat.
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10
Stir in the cream cheese and remaining 1/4 cup basil.
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11
In a small bowl, combine mozzarella cheese and the remaining 1/2 cup Parmesan cheese.
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12
To assemble, spread a thin layer of the sauce over the bottom (make sure to cover the bottom) of an ungreased 9x13 baking dish.
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13
Layer three of the noodles in the dish, breaking apart an additional noodle to fill in empty space, if desired.
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14
Spread with 1/2 of the artichoke mixture and one-third of the remaining sauce.
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15
Sprinkle with 1/3 of the mozzarella mixture.
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16
Repeat with another layer of noodles, remaining artichoke mixture, 1/3 of remaining mozzarella mixture and another 1/3 of sauce.
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17
Top with remaining 3 noodles and the rest of the sauce and remaining cheese.
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18
Make sure the noodles are completely covered with the sauce so they cook evenly.
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19
Bake uncovered for 35 to 45 minutes or until edges are bubbly and top is lightly browned.
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20
Let it stand for 15 minutes before serving.
