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| See picture on Pinterest. It looks much prettier. |
Ingredients
2 cups shredded cooked chicken breasts
1 can (14 oz.) artichoke hearts, drained, chopped
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
1/2 cup KRAFT Grated Parmesan Cheese
1 small jar drained oil-packed sun-dried tomatoes
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup milk
6 cloves of garlic ( I use the frozen cubes from Trader Joe's)
12 lasagna noodles, cooked or use the no BAKE. For a Gluten Free recipe, use GF Lasagna Noodles
1/4 cup of Freshly Chopped Basil (leave some for garnish)
Directions
HEAT oven to 350°F.
COMBINE chicken, artichokes, 1 cup mozzarella, garlic, parmesan and tomatoes in one bowl. In another bowl, mix cream cheese and milk with mixer until well blended; stir in 1/2 of the basil.
Mix half of the cream cheese mixture with the chicken bowl and leave the remaining to coat layers.
Layer 1 - 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.
Directions
HEAT oven to 350°F.
COMBINE chicken, artichokes, 1 cup mozzarella, garlic, parmesan and tomatoes in one bowl. In another bowl, mix cream cheese and milk with mixer until well blended; stir in 1/2 of the basil.
Mix half of the cream cheese mixture with the chicken bowl and leave the remaining to coat layers.
Layer 1 - 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.
Layer 4 - 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.
Garnish with fresh basil after removing from the oven.
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