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 cupmilk
1/2 teaspoon garlic powder
1/4 cup basil, chopped
12 lasagna noodles, cooked
Preparation
1.Heat oven to 350 degrees F.
2.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.
3.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.
4.Bake 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting and serving. . Footnotes
Cook’s 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.
