Creamy White Chicken & Artichoke Lasagna

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posted by

samyfit80

on 5/10/2013

time

prep:

25 min

total:

50 min

servings

total:

12 servings

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What You Need

cups shredded cooked chicken breasts

can (14 oz.) artichoke hearts, drained, chopped

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

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

cup milk

1/2

tsp. garlic powder

1/4

cup tightly packed fresh basil, chopped, divided

lasagna noodles, cooked

Make It

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.

Kraft Kitchens Tips

Note

Spray the foil with cooking spray before using to cover the lasagna to help prevent the foil from sticking to the cheese on top of the lasagna.

Serving Suggestion

Serve with your favorite steamed vegetable.

Shortcut

Purchasing a fully-cooked rotisserie chicken at the supermarket is a quick way to obtain cooked chicken for recipes. Check to make sure the chicken is hot, not just warm, when you purchase it. If you are not using the chicken immediately, cut it into pieces and store in tightly covered containers in the refrigerator for up to 3 days.

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Julieeaglesham

posted:9/4/2012

Yummy and reheats great! Of course, I made some alterations and would make some more next time. I substituted chopped cherry tomatoes as sun-dried are so expensive. I also use no-boil noodles, which came out great. I would use more chicken and articoke hearts next time, so would probably have to add some more cheese mixture (maybe add cottage cheese!)

a cook

posted:8/2/2012

This was a HUGE hit with my family. It was enough for six people with leftovers. Kinda took me a long time to prep but I really wanted the chicken to be nice and seasoned and sautéed with garlic. I added lots of baby spinach within the layers along with fresh tomatoes as opposed to sun-dried. Was absolutely delicious but honestly, not too sure about the artichokes. I think next time i'll leave them out.

ladywhitewolf777

posted:7/5/2012

Loved it! My tweaks: ground chicken(2lbs) seasoned with Italian seasoning, fire roasted tomatoes, and an asiago, mozzarella cheese blend. Even the kids love it, they didn't like the basil on top just because the way it looked to them.

valntyn

posted:4/5/2012

.This.was.delicious. My husband & toddler also loved it -- hubby even 'demanded' it be a regularly-made dish! I made a few changes to suit our tastes: pumpkin greens vs. artichokes, fresh tom vs. sun-dried, fresh garlic vs. powder, and parsley vs. basil. YUM!

bphillips24

posted:4/3/2012

This was so delicious and worth the calorie splurge. The entire family loved it. The only change I made to the written recipe is that I substituted spinach for artichokes since I really do not care for them. There is a substantial prep time for this meal but well worth it.

gstowell

posted:1/24/2012

I made this recipe for a dinner party a few days ago and it was a HUGE hit! It was VERY yummy!! Buying a rotisserie chicken and shredding that was the way to go.

kti0205

posted:1/24/2012

Everyone in my family loved loved loved this! I will be making it again.

daniellestar

posted:1/24/2012

I loved how easy this was. I'm not much of a cook so when I see receipes that require me to season or spice I stay away. This recipe I knew would be taste perfect with the ingredients I knew there was no way I could destroy it! I used the rotisserie chicken and it solved the moist problem because I used both dark and white meat.

anchwa

posted:1/14/2012

I've made this several times and it's DELICIOUS! It also reheats well!

mimicooks81

posted:1/11/2012

made this for dinner tonight, and it was a hit!! everyone loved it! including my picky husband!! will make this again for sure!! :)