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Creamy White Chicken & Artichoke Lasagna

Nothing brings the family together like a warm dish straight out of the oven. Try this timely twist on a classic.

12 ServingsPrep Time: 25 min Total Time: 50 min

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
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.
Bake 25 min. or until heated through. Sprinkle with remaining basil.

2 of 2

Creamy White Chicken & Artichoke Lasagna (continued)

Directions (continued)

Let stand 5 min. before cutting to serve. Yield: 12 servings.

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.

Nutrition Facts:Nutrition Information Per Serving: 342 calories, 18.9g total fat, 10.4g saturated fat, 79mg cholesterol, 522mg sodium, 25g carbohydrate, 1.8g dietary fiber, 2.6g sugars, 20.1g protein, 4%DV vitamin A, 6%DV vitamin C, 4%DV calcium, 11%DV iron.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.