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Creamy White Chicken and Artichoke Lasagna

By: Kraft Natural Shredded Cheese

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

Rate/Review | Read Reviews (17)

Prep Time:
25 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

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

Directions

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.

Footnotes

Cook's 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.