Creamy White Chicken and Artichoke Lasagna

Creamy White Chicken and Artichoke Lasagna
  • 2 cups boneless skinless chicken breast, cooked and shredded
  • 1 (14 ounce) can artichoke hearts, chopped
  • 1/2 cup chopped sun-dried tomatoes
  • 1 (8 ounce) package KRAFT Shredded Mozzarella Cheese with a Touch of PHILADELPHIA, divided
  • 1/2 cup KRAFT Grated Parmesan Cheese
  • 2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
  • 1 cup milk
  • 1/2 teaspoon garlic powder
  • 1/4 cup basil, chopped
  • 12 lasagna noodles, cooked


  1. Heat oven to 350 degrees F.
  2. Combine chicken, artichokes, tomatoes, 1 cup mozzarella and Parmesan. Beat cream cheese, milk, and garlic powder with mixer until well blended; stir in 2 tablespoons basil. Mix half with the chicken mixture.
  3. Spread half of the remaining cream cheese sauce 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 cheese sauce and mozzarella; cover.
  4. Bake 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.

04/10/2017
Creamy White Chicken and Artichoke Lasagna, recipe PT15M PT1H 5 455 calories

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