Main dishes

Creamy White Chicken & Artichoke Lasagna

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This dish was so ridiculously delicious I passed it on to a co-worker during one of my raves on how well this tasted. Preparing it was tedious as I used fresh boneless skin...read more

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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a cook

posted:5/16/2013

Yummy! Used a precooked chicken from the deli and it was easy enough to put together. A little time consuming, but very good!

samyfit80

posted:5/10/2013

This dish was so ridiculously delicious I passed it on to a co-worker during one of my raves on how well this tasted. Preparing it was tedious as I used fresh boneless skinless chicken, cooked and shredded it first. All the work was totally worth it, no one complained. Note: this is a very rich dish! but yummy!

a cook

posted:4/1/2013

Hubby and I made this for Easter dinner for his parents and mine. It was fantastic! We did not tweak anything or make any changes, and it was really good. The only drawback, if there is one, is that it is somewhat labor-intensive. We would make this again if we were hosting a meal, but probably not just for the two of us.

Parfordeb

posted:1/26/2013

I love love love this recipe, I have made it twice and will make it again, I make it and freeze single portions to take to work for lunch, it is wonderful, try it you will not be sorry. Did I tell you I love this recipe. I am going to make with Veg Noodles

sherrypaull

posted:12/20/2012

It was delish whole family loved it.

jessical95843

posted:11/11/2012

I made this from my family and they loved it! I added more cheese and Itailan seasoning to the recipe to make it taste better. I also use shredded Parmesan cheese

ashleeveneman

posted:11/8/2012

This is an absolute fantastic dish! I make it every other month or so, no additions or changes. The only bummer is the dish is expensive to make when you don't have all or some of the ingredients already.

Angelaweeks

posted:10/20/2012

This is a wonderful dish. I added spinach and pinenuts. Added extra artichoke hearts, should have added more sun dried tomatoes too. Extremely YUMMY! Would make a great dish for Christmas Eve dinner.

BettyNelson69

posted:9/19/2012

It was different and that is what I wanted

eschaffer6

posted:9/8/2012

This was great! I had a candle party with 8 women to feed plus my husband and 3 kids. A few guests even took a plate home. I grilled a whole chicken and deboned. I did not use tomatoes at all. I blended artichokes, tons of fresh basil, and garlic; along with the juice from grilling the chicken in the blender. Prep time was long but worth it!