2 cups boneless, skinless chicken breast, cooked and shredded
14-ounce artichoke hearts, chopped
1/2 cup chopped sun-dried tomatoes
1/2 cup chopped sun-dried tomatoes
8-ounce KRAFT Shredded Mozzarella Cheese with a Touch of PHILADELPHIA, divided
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup KRAFT Grated Parmesan Cheese
8 ounces each PHILADELPHIA Cream Cheese, softened
1 cup milk
1/2 teaspoon garlic powder
1/4 cup basil, chopped
12 lasagna noodles, cooked
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 a 13- by 9-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 minutes or until heated through. Sprinkle with remaining basil. Let stand 5 minutes before cutting to serve.Recipe found here.
1 cup milk
1/2 teaspoon garlic powder
1/4 cup basil, chopped
12 lasagna noodles, cooked
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 a 13- by 9-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 minutes or until heated through. Sprinkle with remaining basil. Let stand 5 minutes before cutting to serve.Recipe found here.
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