Creamy White Chicken & Artichoke Lasagna
Recipe - Woodbury Wine & Spirits
Creamy White Chicken & Artichoke Lasagna
Prep Time50 Minutes
Servings12
Cook Time25 Minutes
Ingredients
2 cups shredded cooked chicken breasts
1 can (14 oz.) artichoke hearts, drained, chopped
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese, divided
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup chopped drained oil-packed sun-dried tomatoes
2 pkg. (8 oz. each) cream cheese, softened
1 cup milk
1 teaspoon garlic powder
1/4 cup tightly packed fresh basil, chopped, divided
12 lasagna noodles, cooked
Directions
- Combine chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes.
- Beat cream cheese, milk and garlic powder with mixer until blended; stir in 2 Tbsp. basil. Reserve half; mix remaining half with the chicken mixture.
- Spread half of the remaining cream cheese mixture 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 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.
50 minutes
Prep Time
25 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
Directions
- Combine chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes.
- Beat cream cheese, milk and garlic powder with mixer until blended; stir in 2 Tbsp. basil. Reserve half; mix remaining half with the chicken mixture.
- Spread half of the remaining cream cheese mixture 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 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.