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Creamy white chicken alfredo lasagna Recipe

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This recipe for Creamy white chicken alfredo lasagna is from Lynn's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups shredded cooked chicken breasts
1 can (14 oz) artichoke hearts, drained, chopped
1 8 oz package Kraft shredded mozzarella cheese with a Touch of Philly, divided
1/2 cup grated Parmesan cheese
1/2 cup chopped drained oil-packed sun-dried tomatoes
16 oz Philadelphia cream cheese, softened
1 cup milk
1/2 tsp garlic powder
1/4 cup tightly packed fresh basil, shipped, divided
12 lasagna noodles, cooked
Directions:
Directions:
Heat oven to 350
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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