Creamy White Chicken & Artichoke Lasagna

Creamy White Chicken & Artichoke Lasagna

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    cups boneless skinless chicken breast, cooked and shredded

  • 1

    can (14 oz.) artichoke hearts, chopped

  • ½

    cup chopped sun-dried tomatoes

  • 1

    pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a Touch of PHILADELPHIA, divided

  • ½

    cup KRAFT Grated Parmesan Cheese

  • 2

    packages (8 ounces each) cream cheese, softened

  • 1

    cup milk

  • ½

    tsp. garlic powder

  • ¼

    cup basil, chopped

  • 12

    lasagna noodles, cooked

Directions

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 13×9-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.


Nutrition

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