Creamy White Chicken Alfredo Lasagna

By CarlaJaneMcCarthy

This white chicken Alfredo lasagna is a great recipe to try for picky eaters who don't like too many colors! Creamy, cheesy, this stuff is downright delicious!

Ingredients

• 2 cups chicken breasts, cooked and shredded
• 1 (14-ounce) can artichoke hearts, drained, chopped
• 1 (8-ounce) package KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
• 1/2 cup KRAFT Grated Parmesan Cheese
• 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
• 2 (8-ounce) packages PHILADELPHIA Cream Cheese, softened
• 1 cup milk
• 1/2 teaspoon garlic powder
• 1/4 cup tightly packed fresh basil, chopped, divided
• 12 lasagna noodles, cooked

Preparation

Step 1

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 tablespoons 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 minutes or until heated through. Sprinkle with remaining basil. Let stand 5 minutes before cutting to serve.

Gluten free: GF noodles.