Creamy White Chicken and Artichoke Lasagna

Nothing brings the family together like a warm dish straight out of the oven. Try this timely twist on a classic.


12 servings


2 cups boneless skinless chicken breast, cooked and shredded
1 (14 ounce) can artichoke hearts, chopped
1/2 cup chopped sun-dried tomatoes
1 (8 ounce) package KRAFT Shredded Mozzarella Cheese with a Touch of
1/2 cup KRAFT Grated Parmesan Cheese
2 (8 ounce) packages PHILADELPHIA Cream Cheese, room temperature
1 cup milk
1/2 teaspoon garlic powder
1/4 cup basil, chopped
12 lasagna noodles, cooked


Preheat oven to 350°F (177°C).

Combine chicken, artichokes, tomatoes, 1 cup mozzarella and Parmesan. 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 of the remaining cream cheese sauce onto bottom of 13 x 9-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 cheese sauce and mozzarella; cover.

Bake for 25 minutes or until heated through. Sprinkle with remaining basil. Let stand 5 minutes before cutting to serve.

Estimated Time

Preparation Time: 25 minutes
Bake Time: 25 minutes

Additional Information

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.

Nutritional Information

Amount Per Serving: Calories: 342; Total Fat: 18.9 g; Cholesterol: 79 mg; Sodium: 522 mg; Total Carbs: 25 g (Dietary Fiber: 1.8 g); Protein: 20.1 g

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