Creamy Chicken & Artichoke Lasagna

• 2 cups shredded cooked boneless skinless chicken breasts
• 1 can (14 oz.) artichoke hearts, drained, chopped
• 2 cups Touch of Philadelphia Shredded Creamy Mozza Cheese, divided
• 1/2 cup Kraft 100% Parmesan Grated Cheese
• 1/2 cup chopped, drained oil-packed sun-dried tomatoes
• 1-1/2 cups Philadelphia Cream Cheese Product
• 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 350F.
2. Combine chicken, artichokes, 1 cup shredded cheese, Parmesan and tomatoes.
3. Mix cream cheese product, milk, garlic powder and 2 Tbsp.
4. basil in medium bowl until blended; stir half into chicken mixture.
5. Spread half the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with layers of 3 noodles and 1/3 of the chicken mixture.
6. Repeat layers of noodles and chicken mixture twice; top with remaining noodles, cream cheese mixture and shredded cheese.
7. Cover.
8. Bake 25 min.
9. or until heated through, uncovering for the last 5 min.
10. Sprinkle with remaining basil; let stand 5 min.
11. before serving.

chicken breasts, hearts, philadelphia, cheese, tomatoes, philadelphia cream cheese, milk, garlic powder, tightly packed fresh basil, lasagna noodles

Taken from www.kraftrecipes.com/recipes/creamy-chicken-artichoke-lasagna-161664.aspx (may not work)