Creamy White Chicken And Artichoke Lasagne

• 2 cups shredded cooked chicken breasts
• 1 can (14 oz.)artichoke hearts, drained & chopped
• 8 oz shredded mozzarella
• 1/2 cup grated Parmesan
• 1/2 cup chopped, drained, oil-packed, sun-dried tomatoes
• 2 - 8 oz. pkgs cream cheese, softened
• 1 cup milk
• 1/2 tsp. garlic powder
• 1/4 cup tightly packed fresh basil, chopped, divided
• 12 lasagna noodles, cooked

1. HEAT oven to 350u0b0F.
2. 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.
3. 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.
4. BAKE 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.

chicken breasts, mozzarella, parmesan, tomatoes, pkgs cream cheese, milk, garlic powder, tightly packed fresh basil, lasagna noodles

Taken from www.epicurious.com/recipes/member/views/creamy-white-chicken-and-artichoke-lasagne-50188965 (may not work)