1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup chopped drained oil-packed sun-dried tomatoes
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup milk
1/2 tsp. garlic powder
1/4 cup tightly packed fresh basil, chopped, divided
12 lasagna noodles, cooked
Instructions
HEAT oven to 350°F.
COMBINE chicken, artichokes, 1 cup mozzarella,
Parmesan and tomatoes. 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 the remaining cream cheese mixture
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 noodles, cream cheese mixture and
mozzarella; cover.
BAKE 25 min. or until heated through. Sprinkle
with remaining basil. Let stand 5 min. before
cutting to serve.
Originally Submitted
9/15/2013
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You can add this Creamy White Chicken Alfredo Lasagna recipe to your own private DesktopCookbook.