Creamy Chicken Alfredo Lasagna
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Family Tested & Approved
shredded cooked chicken breasts
(14 oz) artichoke hearts, drained, chopped
8oz kraft shredded mozzarella chesse with a touch of philadelphia divided
kraft grated parmesan cheese
chopped drained oil-packed sun-dried tomatoes
98 oz each) philadelphia cream cheese, softened
tightly packed fresh basil, chopped, divided
lasagna noodles, cooked
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 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.
Last Updated: Wed, Nov 12, 2014