Creamy White Chicken and Artichoke Lasagna

By kimmie12

Ingredients

• 2 cups shredded cooked chicken breasts
• 1 can (14 oz.) artichoke hearts, drained, chopped
• 1 package (8 oz.) Kraft shredded mozzarella cheese
• 1/2 cup Kraft grated Parmesan cheese
• 1/2 cup chopped drained oil-packed sun-dried tomatoes
• 2 packages (8 oz. each) Philadelphia cream cheese, softened
• 1 cup milk
• 1/2 teaspoon garlic powder
• 1/4 cup tightly packaged fresh basi, chopped, divided
• 12 lasagna noodles, cooked

Preparation

Step 1

Heat oven to 350 degrees.

Combine chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. 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 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 minutes or until heated through. Sprinkle with remaining basil. Let stand 5 minutes before cutting to serve.