Creamy White Chicken and Artichoke Lasagna recipe
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Ingredients
- 2 cups boneless skinless chicken breast, cooked and shredded 1 (14 ounce) can artichoke hearts, chopped ½ cup chopped sun-dried tomatoes 1 (8 ounce) package KRAFT Shredded Mozzarella Cheese with a Touch of PHILADELPHIA, divided ½ cup KRAFT Grated Parmesan Cheese 2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened 1 cup milk ½ teaspoon garlic powder ¼ cup basil, chopped 12 lasagna noodles, cooked
Nutrition Info
- 342 caloriescarbohydrate: 25 gcholesterol: 78.9 mgfat: 18.9 gfiber: 1.8 gprotein: 20.1 gsaturatedFat: 10.4 gservingSize: -sodium: 522 mgsugar: 2.6 gtransFat: : -unsaturatedFat: : -
Directions Creamy White Chicken and Artichoke Lasagna
Directions
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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.