White Chicken Lasagna

• 2 cups boneless skinless chicken I used a store bought rotisserie chicken
• 14 ounces artichoke hearts chopped
• 1/2 cup sun dried tomatoes Chopped, I used some packed in herbs and olive oil
• 8 ounces mozzarella cheese Package, shredded
• 1/2 cup Parmesan cheese grated
• 16 ounces cream cheese softened
• 1 cup milk or 1 1/2c. half & half
• 1 tablespoon garlic minced
• 2 tablespoons basil Chopped, I used the kind in a squeeze tube
• 12 lasagna noodles cooked

1. Combine the chicken, artichokes, tomatoes, 1 c. mozzarella and the Parmesan.
2. Beat the cream cheese, milk and garlic with a mixer until well blended and smooth, then stir in the basil.
3. Mix half of the sauce with the chicken.
4. Spread half of the remaining sauce in the bottom of a 13x9 baking dish: cover with 3 of the noodles and 1/3 of the chicken mixture.
5. Repeat layers of noodles and chicken two more times then top with the remaining sauce and mozzarella cheese.
6. Cover with foil and bake for 25 minutes or until heated through.
7. Remove the foil and place under the broiler until brown and gooey.
8. Remove from the oven and let stand for 5 minutes before cutting.

chicken i, tomatoes, mozzarella cheese, parmesan cheese, cream cheese, milk, garlic, basil, lasagna noodles

Taken from www.yummly.com/recipe/White-Chicken-Lasagna-1677162 (may not work)