Creamy White Chicken and Artichoke Lasagna

Creamy White Chicken and Artichoke Lasagna

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.

Recipe from allrecipes.com