Creamy White Chicken & Artichoke Lasagna

• 2 cups boneless skinless chicken breasts, cooked and shredded
• 1 (14 ounce) can artichoke hearts, chopped
• 1/2 cup chopped sun-dried tomato
• 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

1. HEAT oven to 350u0b0F
2. 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.
3. SPREAD half of the remaining cream cheese sauce 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 cheese sauce and mozzarella; cover.
4. BAKE 25 minute or until heated through. Sprinkle with remaining basil. Let stand 5 minute before cutting to serve.
5. Note: Spray the foil with cooking spray before using to cover the lasagna to help prevent the foil from sticking to the cheese on top of the lasagna.

chicken breasts, tomato, mozzarella cheese, parmesan cheese, cream cheese, milk, garlic powder, basil, lasagna noodles

Taken from www.food.com/recipe/creamy-white-chicken-artichoke-lasagna-453907 (may not work)