Creamy White Chicken and Artichoke Lasagna

• 2 c. shredded cooked chicken breasts
• 1 can artichoke hearts
• 1 package KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
• 1/2 c. KRAFT Grated Parmesan Cheese
• 1/2 c. chopped drained oil-packed sundried tomatoes
• 2 package Philadelphia Cream Cheese
• 1 c. milk
• 1/2 tsp. garlic powder
• 1/4 c. tightly packed fresh basil
• 12 lasagna noodles

1. Heat oven to 350 degrees F.
2. Combine chicken, artichokes, 1 cup mozzarella, Parmesan, and tomatoes.
3. Beat cream cheese, milk, and garlic powder with mixer until well blended; stir in 2 tablespoons basil.
4. Mix half with the chicken mixture.
5. Spread half the remaining cream cheese mixture onto bottom of 13- by 9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture.
6. Repeat layers of noodles and chicken mixture twice.
7. Top with remaining noodles, cream cheese mixture, and mozzarella; cover.
8. Bake 25 minutes or until heated through.
9. Sprinkle with remaining basil.
10. Let stand 5 minutes before cutting to serve.

chicken breasts, hearts, mozzarella cheese, parmesan cheese, drained oil, cream cheese, milk, garlic powder, tightly packed fresh basil, lasagna noodles

Taken from www.delish.com/recipefinder/creamy-white-chicken-artichoke-lasagna-recipe-kft0313 (may not work)