Wednesday, January 8, 2014

Creamy Chicken Alfredo Lasagna

Creamy Chicken Alfredo Lasagna 

Ingredients: 
2 cups shredded cooked chicken breasts 
1 can (14 oz.) artichoke hearts, drained, chopped
 1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, 
divided 1/2 cup KRAFT Grated Parmesan Cheese 
1/2 cup chopped drained oil-packed sun-dried tomatoes
 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 
1 cup milk
 1/2 tsp. garlic powder 
1/4 cup tightly packed fresh basil, chopped, divided 
12 lasagna noodles, cooked 
Directions: HEAT oven to 350°F. 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. 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. BAKE 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.


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