Recipe Detail

Creamy White Chicken and Artichoke Lasagna

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Number of Servings:


  1. 2 cups - shredded cooked chicken breasts
  2. 1 cans - (14 oz.) artichoke hearts, drained, chopped
  3. 1 packages - (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
  4. 1/2 cups - KRAFT Grated Parmesan Cheese
  5. 1/2 cups - chopped drained oil-packed sun-dried tomatoes
  6. 2 packages - (8 oz. each) PHILADELPHIA Cream Cheese, softened
  7. 1 cups - milk
  8. 1/2 teaspoons - garlic powder
  9. 1/4 cups - tightly packed fresh basil, chopped, divided
  10. 12 - lasagna noodles, cooked


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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