Creamy White Chicken Lasagna

• Meat

  • 2 cups Chicken breasts, cooked

• Produce

  • 1 can Artichoke hearts
  • 1/4 cup Basil, tightly packed fresh
  • 1/2 tsp Garlic powder
  • 1/2 cup Sun-dried tomatoes, oil packed

• Pasta & Grains

  • 12 Lasagna noodles, cooked

• Dairy

  • 1/2 cup Kraft parmesan cheese, Grated
  • 1 pkg. Kraft philadelphia mozzarella cheese with a touch of
  • 1 cup Milk
  • 2 pkg. Philadelphia (8 oz. each philadelphia cream cheese

Found on flavorite.net

Directions

• HEAT oven to 350°F.
• COMBINE chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture.
• SPREAD half 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.
• BAKE 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.