Creamy White Chicken And Artichoke Lasagna Recipes

CREAMY WHITE CHICKEN & ARTICHOKE LASAGNA

Creamy White Chicken & Artichoke Lasagna image

Nothing brings the family together like a warm dish straight out of the oven. Try this timely twist on a classic.

Provided by Kraft Natural Cheese

Categories Cheese

Time 50m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

2 cups boneless skinless chicken breasts, cooked and shredded
1 (14 ounce) can artichoke hearts, chopped
1/2 cup chopped sun-dried tomato
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

Steps:

HEAT oven to 350°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 minute or until heated through. Sprinkle with remaining basil. Let stand 5 minute before cutting to serve.
Note: Spray the foil with cooking spray before using to cover the lasagna to help prevent the foil from sticking to the cheese on top of the lasagna.

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