Chicken and artichoke Lasagne

By Nitaj3

Ingredients

• Ingredients
• 2 cups boneless skinless chicken breast, cooked and shredded
• 1 can (14 oz.) artichoke hearts, chopped
• 1/2 cup chopped sun-dried tomatoes
• 1 pkg. (8 oz.) KRAFT® Shredded Mozzarella Cheese with a Touch of PHILADELPHIA, divided
• 1/2 cup KRAFT® Grated Parmesan Cheese
• 1-1/2 packages (8 ounces each) PHILADELPHIA® Cream Cheese (12 ounces), softened
• 1 cup milk
• 1/2 tsp. garlic powder
• 1/4 cup basil, chopped
• 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.