Saturday, April 6, 2013

Creamy White Chicken & Artichoke Lasagna

Ingredients 2 cups boneless skinless chicken breast, cooked and shredded 1 can (14 oz.) artichoke hearts, chopped 1/2 cup chopped sun-dried tomatoes 1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a Touch of PHILADELPHIA, divided 1/2 cup KRAFT Grated Parmesan Cheese 2 packages (8 ounces each) cream cheese, softened 1 cup milk 1/2 tsp. garlic powder 1/4 cup basil, chopped 12 lasagna noodles, cooked Directions Heat oven to 350°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 Tbsp. basil. Mix half with the chicken mixture. Spread half of the remaining cream cheese sauce onto bottom of 13×9-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 min. or until heated through. Sprinkle with remaining basil

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