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Recipes
Creamy White Chicken and Artichoke Lasagna
By CindyBrown
HEAT oven to 350°F. COMBINE chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes
- 2 cups shredded cooked chicken breasts
- 1 can (14 oz.) artichoke hearts, drained, chopped
- 1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
- 1/2 cup KRAFT Grated Parmesan Cheese
- 1/2 cup chopped drained oil-packed sun-dried tomatoes
- 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 cup milk
- 1/2 tsp. garlic powder
- 1/4 cup tightly packed fresh basil, chopped, divided
- 12 lasagna noodles, cooked