- 1
Ingredients
- 2 2 2 cups shredded cooked chicken breasts
- 1 1 1 can (14 oz.) artichoke hearts, drained, chopped
- 1 1 1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
- 1/2 1/2 1/2 cup KRAFT Grated Parmesan Cheese
- 1/2 1/2 1/2 cup chopped drained oil-packed sun-dried tomatoes
- 2 2 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 1 1 cup milk
- 1/2 1/2 1/2 tsp. garlic powder
- 1/4 1/4 1/4 cup tightly packed fresh basil, chopped, divided
- 12 12 12 lasagna noodles, cooked
- 1 2 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.
- 25 5 to or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.
Preparation
Step 1
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Delicious layers make this dessert a crowd-pleaser, but also so easy to make!submitted by: leannabrtltt
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