I found this recipe on Pinterest here and made it for dinner last night. Greg loved it! I halfed the recipe for our little family and thought it was pretty good. Next time I'll probably make some lower fat substitutions such as neufchatel cream cheese and low fat milk.
This is for a 13x 9 pan. Half for a 9x9.
Ingredients
2 cups shredded cooked chicken breasts (I cook a boneless chicken breast on low on the stovetop with salt/pepper and achicken bullion cube)
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 (Tinkyada has a great gluten free lasagna noodle)
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.
Serve with garlic bread and salad. Yum!
