Creamy White Chicken and Artichoke Lasagna

Creamy White Chicken and Artichoke Lasagna
Creamy White Chicken and Artichoke Lasagna

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

HEAT oven to 350°F. COMBINE chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture. SPREAD half the remaining cream cheese mixture onto 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 noodles, cream cheese mixture and mozzarella; cover. BAKE 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.

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