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Creamy White Chicken And Artichoke Lasagna!!!!


2 cups boneless skinless chicken breast, cooked and shredded

1 (14 ounce) can artichoke hearts, chopped

1/2 cup chopped sun-dried tomatoes

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


Creamy White Chicken And Artichoke Lasagna!!!


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 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. Let stand 5 min.
before cutting to serve.


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