creamy white chicken and artichoke lasagna

Ingredients

• Servings: 12
• 2 cups boneless skinless chicken breast, cooked and shredded
• 1 (14 ounce) can artichoke hearts, chopped
• 1/2 cup chopped sun-dried tomatoes
• 1 (8 ounce) package kraft shredded mozzarella cheese with a touch of philadelphia, divided
• 1/2 cup kraft grated parmesan cheese
• 2 (8 ounce) packages philadelphia cream cheese, softened
• 1 cup milk
• 1/2 teaspoon garlic powder
• 1/4 cup basil, chopped
• 12 lasagna noodles, cooked

Recipe

Preparation Time: 25 mins Ready Time: 50 mins


• heat oven to 350 degrees f.
• combine chicken, artichokes, tomatoes, 1 cup mozzarella and parmesan. beat cream cheese, milk, and garlic powder with mixer until well blended; stir in 2 tablespoons basil. mix half with the chicken mixture.
• spread half of the remaining cream cheese sauce bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. repeat layers of noodles and chicken mixture twice. top with remaining cheese sauce and mozzarella; cover.
• bake 25 min. or until heated through. sprinkle with remaining basil. let stand 5 min. before cutting to serve.