Creamy White Chicken and Artichoke Lasagne

This white lasagne is stuffed with chicken, artichokes and creamy mozzarella.

Ingredients

• 2 cups shredded cooked chicken breasts


• 1 (14 ounce) can artichoke hearts, drained, chopped


• 2 cups KRAFT Creamy Mozza Shredded Cheese with a TOUCH OF PHILADELPHIA, divided


• 1/2 cup KRAFT 100% Parmesan Grated Cheese


• 1/2 cup chopped, drained oil-packed sun-dried tomatoes


• 2 (270 g) tubs PHILADELPHIA Italian Three Cheese Cooking Creme


• 1/2 teaspoon garlic powder


• 1/4 cup tightly packed fresh basil, chopped, divided


• 1 cup milk


• 12 lasagne noodles, cooked

Directions

1. Heat oven to 350 degrees F (175 degrees C).


2. Combine chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes in large bowl. Mix Cooking Creme, garlic powder and 2 tablespoons basil in medium bowl until blended. Gradually whisk in milk. Stir half into chicken mixture.


3. Pour half the remaining Cooking Creme mixture into 13×9-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, Cooking Creme mixture and mozzarella. Cover.


4. Bake 25 minutes or until heated through, uncovering for the last 5 minutes. Sprinkle with basil; let stand 5 minutes before serving.

Creamy White Chicken and Artichoke Lasagne