14 oz artichoke hearts, drained, chopped
8 oz KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
½ cup KRAFT grated parmesan cheese
½ cup chopped drained oil-packed sun-dried tomatoes
16 oz PHILADELPHIA Cream Cheese, softened
1 cup milk
½ tsp garlic powder
¼ cup tightly packed fresh basil, chopped, divided
12 lasagna noodles, cooked
- 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:
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.
Serve with your favorite steamed vegetable.
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.
Provided by: Philadelphia Cream Cheese
Per Single Serving / Serves 12 Total
- Calories 350
- Total Fat 20 g
- Saturated Fat 12 g
- Sodium 440 mg
- Total Carbohydrates 21 g
- Fiber 2 g
- Protein 20 g
- Cholesterol 90 mg
- Sugars 4 g
- Iron 8%
- Vitamin C 10%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.