Creamy White Chicken & Artichoke Lasagna |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Nothing brings the family together like a warm dish straight out of the oven. Try this timely twist on a classic. Ingredients:
2 cups boneless skinless chicken breasts, cooked and shredded |
1 (14 ounce) can artichoke hearts, chopped |
1/2 cup chopped sun-dried tomato |
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 cup milk |
1/2 teaspoon garlic powder |
1/4 cup basil, chopped |
12 lasagna noodles, cooked |
Directions:
1. HEAT oven to 350°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 minute or until heated through. Sprinkle with remaining basil. Let stand 5 minute before cutting to serve.
5. 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.
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