Creamy White Chicken & Artichoke Lasagna

Kraft Natural Cheese's Note:

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

• Total Time: 50 mins
• Prep Time: 25 mins
• Cook Time: 25 mins

Ingredients:

Servings: 12

• 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

Directions:

1. HEAT oven to 350°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 minute or until heated through. Sprinkle with remaining basil. Let stand 5 minute before cutting to serve.
5. 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.

Reviews

[Marg (CaymanDesigns)]

Good, but a little bland. I would have preferred more garlic and basil. We used the whole 8 oz. jar of sundried tomatoes and I was definitely glad we did. Next time, I would recommend using real garlic and increasing the amount of it and the basil. I think this recipe would also work well if you used crab (and maybe shrimp too) in place of the chicken.