Creamy Chicken Alfredo Lasagna

By JoyT

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 Phili, 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 time 30mins
Cooking time 60mins
Adapted from facebook.com

Preparation

Step 1

HEAT oven to 350°F.

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 13x9-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 noodles, cream cheese mixture and mozzarella; cover.

BAKE 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.