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Creamy White Chicken & Artichoke Lasagna

 Creamy White Chicken & Artichoke Lasagna
Recipe provided by Philadelphia® Cream Cheese
12 ServingsPrep Time: 25 min Total Time: 50 min


  • 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
  • 1-1/2 packages (8 ounces each) PHILADELPHIA® Cream Cheese (12 ounces), softened
  • 1 cup milk
  • 1/2 tsp. garlic powder
  • 1/4 cup basil, chopped
  • 12 lasagna noodles, cooked


  • 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.

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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.
Nutritional Facts: 1 each equals 342 calories, 18.9 g fat (10.4 g saturated fat), 79 mg cholesterol, 522 mg sodium, 25 g carbohydrate, 1.8 g fiber, 20.1 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.