Creamy White Chicken & Artichoke Lasagna


Total Time: 50 Min(s)

Prep Time: 25 Min(s)

Servings: 12

What You Need

  • 2 cups shredded cooked chicken breasts
  • 1 can (14 oz.) artichoke hearts, drained, chopped
  • 1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese, divided
  • 1/2 cup KRAFT Grated Parmesan Cheese
  • 1/2 cup chopped drained oil-packed sun-dried tomatoes
  • 2 pkg. (8 oz. each) cream cheese, softened
  • 1 cup milk
  • 1/2 tsp. garlic powder
  • 1/4 cup tightly packed fresh basil, chopped, divided
  • 12 lasagna noodles, cooked

Let’s Make It

  1. Combine chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes.
  2. Beat cream cheese, milk and garlic powder with mixer until blended; stir in 2 Tbsp. basil. Reserve half; mix remaining half with the chicken mixture.
  3. Spread half of the remaining cream cheese mixture onto bottom of 13×9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture.
  4. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover.
  5. Bake 25 min. or until heated through. Sprinkle with remaining basil.  Let stand 5 min. before cutting to serve.

Kitchen 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.

Nutrition info

(Per Serving) 350 calories, 20g total fat, 11g saturated fat, 1g trans fat, 90mg cholesterol, 450mg sodium, 21g carbohydrate, 2g dietary fiber, 4g sugars, 20g protein, 2%DV vitamin D, 24%DV calcium, 8%DV iron, 6%DV potassium.

*Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.