- 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
- Heat oven to 350 degrees 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 tablespoons basil. Mix half with the chicken mixture.
- 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.
- Bake 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.
04/10/2017
recipepes.com
Creamy White Chicken and Artichoke Lasagna, recipe
PT15M
PT1H
5
455 calories
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