All Recipes

Creamy White Chicken & Artichoke Lasagna

Prep

15-30 mins

Total

50 MIN

Servings

12 Servings

Ingredients

2 cups

shredded cooked chicken breasts

1 can

(14 oz.) artichoke hearts, drained, chopped

1 pkg

(8 oz.) Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided

1/2 cup

Grated Parmesan Cheese

1/2  cup

chopped drained oil-packed sun-dried tomatoes

2 pkg

(8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup

milk

1/2 tsp

garlic powder

1/4 cup

tightly packed fresh basil, chopped, divided

12 

lasagna noodles, cooked

Instructions

Step 1

Heat oven to 350°F.

Step 2

Combine chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until blended; stir in 2 Tbsp. basil. Reserve half; mix remaining half with the chicken mixture.

Step 3

Spread half of the remaining cream cheese mixture 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 noodles, cream cheese mixture and mozzarella; cover.

Step 4

Bake 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.

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