Creamy White Chicken & Artichoke Lasagna

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

• Ready In: 50 mins
• Serves: 12

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

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.