Creamy White Chicken & Artichoke Lasagna

By natcat

Ingredients

• 2 cups boneless skinless chicken breast, cooked and shredded
• 1 can artichoke hearts, chopped
• 1/2 cup chopped sun-dried tomatoes
• 8 oz Kraft Shredded Mozzarella Cheese with a Touch of Philadelphia, divided
• 1/2 cup grated parmesan
• 16 oz cream cheese, softened
• 1 cup milk
• 1/2 tsp garlic powder
• 2 Tbsp basil, chopped
• 12 lasagna noodles, cooked

Details

Adapted from neatpins.com

Preparation

Step 1

Preheat oven to 350 degrees.
Combine chicken, artichokes, tomatoes, 1 cup mozzarella, and Parmesan.
Beat cream cheese, milk, and garlic powder with mixer until well
blended; stir in basil. Mix half cream cheese mixture with chicken mixture. Spread half of remaining cream cheese mixture (1/4 of total mixture) onto bottom of 9x13 baking dish. Cover with 3 noodles and 1/3 of the chicken
mixture. Repeat layers of noodles and chicken mixture twice. Top
with remaining cream cheese sauce and mozzarella. Cover with foil. Bake 40 minutes or until heated through. Sprinkle with additional basil.