All Recipes

Creamy White Chicken & Artichoke Lasagna

Prep

15-30 mins

Total

50 MIN

Servings

12 Servings

Watch this video to see how to take ordinary lasagna to a whole new level. Hint: It includes tender chicken, artichoke hearts and a creamy white sauce!

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

  1. Step 1

    Heat oven to 350°F.

  2. 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.

  3. 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.

  4. 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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