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.
2
People talking
INGREDIENTS
Nutrition- 2
- 1
- 1⁄2cup chopped sun-dried tomato
- 1(8 ounce) package KRAFT Shredded Mozzarella Cheese with a Touch of PHILADELPHIA, divided
- 1⁄2cup Kraft® Grated Parmesan Cheese
- 2
- 1cup milk
- 1⁄2teaspoon garlic powder
- 1⁄4
- 12lasagna noodles, cooked
Advertisement
DIRECTIONS
- 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.
Advertisement