Ingredients
- 2 cups boneless skinless chicken breast, cooked and shredded (1 review said to add more)
- 1 can (14 oz.) artichoke hearts, chopped
- 1/2 cup chopped sun-dried tomatoes (or just used diced tomatoes?)
- 1 pkg. (8 oz.) KRAFT® Shredded Mozzarella Cheese,divided (Is this enough?)
- 1/2 cup KRAFT® Grated Parmesan Cheese
- 1-1/2 packages PHILADELPHIA® Cream Cheese (12 ounces),softened
- 1 cup milk
- 1/2 tsp. garlic powder (Is this enough?)
- 1/4 cup basil, chopped
- Add oregano? Parsley?
- 12 lasagna noodles, cooked
Preparation
Step 1
HEAT oven to 350°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 Tbsp. basil. Mix half with the chicken mixture.
SPREAD half of the remaining cream cheese sauce 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 cheese sauce and mozzarella; cover.
BAKE 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve. Yield: 12 servings.
NOTE: Spray the foil with cooking spray before using to cover the lasagna to help prevent the foil from sticking to the cheese on top of the lasagna.