Creamy White Chicken Alfredo Lasagna
By á-42235
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Ingredients
- 2 cups shredded cooked chicken breasts
- 1 can (14 oz) artichoke hearts, drained, chopped
- 1 pkg (8 oz) Kraft Shredded Mozzarella Cheese with a touch of Philadelphia, divided
- 1/2 cup Kraft Grated Parmesan Cheese
- 1/2 cup chopped drained oil-packed sun-dried tomatoes
- 2 pkg (8 oz each) Philadelphia Cream Cheese, softened
- 1 cup milk
- 1/2 tsp. garlic powder
- 1/4 cup tightly packed fresh basil, chopped, divided
- 12 lasagna noodles, cooked
Details
Preparation
Step 1
Heat oven to 375*
Combine chicken, 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.
Spread half the remaining cream cheese 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 noodles, cream cheese mixture and mozzarella; cover.
Bake 25 minutes or until heated through. Sprinkle with remaining basil. Let stand 5 minutes before cutting to serve.
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