Creamy White Chicken & Artichoke Lasagna

By micvic

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
• 2 packages (8 ounces each) cream cheese, 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
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.