2c. Boneless, skinless Chicken Breast, cooked and shredded | 1Cup Milk |
1 (14oz.) can Artichoke Hearts, chopped | 1/2 tsp. Garlic Powder |
1/2 c. Chopped Sun-Dried Tomatoes | 1/4 c. Basil, chopped |
1 (8oz.) pkg. Kraft Grated Parmesan Cheese | 12 Lasagna Noodles, cooked |
2 (8oz.) pkg. Philidelphia Cream Cheese, softened | 2 Cups Mozzarella Cheese |
Heat oven to 350 degrees. Combine chicken, tomatoes, artichokes, 1 c. mozerella and parmesan cheese. Beat cream cheese, milk, and garlic powder with mixer until well blended; stir in 2 Tbs. basil. Mix half with the chicken mixture.
Spread half of the remaining cream cheese sauce onto bottom of 13×9 in. baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining cheese sauce and mozerella. Cover. Bake 25 minutes.
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