Creamy Chicken Alfredo Lasagne

By Redvettchick

Ingredients

• 2 cups shredded cooked chicken breasts
• 1 14oz. can artichoke hearts, drained and chopped
• 1 8oz. package kraft shredded mozzarella cheese, with a touch of philadelphia, divided
• 1/2 cup grated parmesan cheese
• 1/2 cup oil packed sun dried tomatoes, drained and chopped
• 2 8oz. packages cream cheese, softened
• 1 cup milk
• 1/2 tsp garlic powder
• 1/4 cup tightly packed fresh basil leaves, chopped and divided
• 12 lasagne noodles, cooked

Preparation

Step 1

Heat oven to 350°.
Combine, chicken, artichokes,1 cup mozzarella, parmesan cheese, and tomatoes.
Beat cream cheese, milk, and garlic powder with mixer until blended.
Stir in 2 Tablespoons chopped basil.
Mix 1/2 with the chicken mixture.
Spread 1/2 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 & chicken mixture, twice.
Top with remaining noodles, cream cheese mixture, and mozzarella.
Cover and bake about 25-30 min, or until heated thru.
Remove and sprinkle with remaining basil, and let stand 5 minutes before cutting to serve.