Green Chile-Chicken Lasagna

• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1 egg
• 1 container (16 oz.) ricotta cheese
• 1/3 cup chopped fresh cilantro, divided
• 3 cups shredded cooked chicken
• 3 cups green salsa, divided
• 1 pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Four Cheese
• 9 lasagna noodles, cooked
• 1 tomato, seeded, chopped King Sooper's 1 lb For $0.99 thru 02/09

1. Heat oven to 375F.
2. Mix cream cheese and egg in medium bowl until blended.
3. Stir in ricotta and 1/4 cup cilantro; set aside.
4. Combine chicken and 1-1/2 cups salsa.
5. Spread 3/4 cup of the remaining salsa onto bottom of 13x9-inch baking dish sprayed with cooking spray.
6. Top with layers of 3 noodles, half each of the ricotta mixture and chicken mixture, and 1/2 cup shredded cheese; repeat layers.
7. Top with remaining noodles, sauce and shredded cheese; cover.
8. Bake 35 min.
9. or until heated through, uncovering for the last 5 min.
10. Let stand 10 min.
11. Top with remaining cilantro and tomatoes.

philadelphia cream cheese, egg, ricotta cheese, fresh cilantro, chicken, green salsa, four cheese, lasagna noodles, tomato

Taken from www.kraftrecipes.com/recipes/green-chile-chicken-lasagna-167556.aspx (may not work)