Saturday, January 25, 2014

Creamy White Chicken Alfredo Lasagna Recipe

Creamy White Chicken Alfredo Lasagna Recipe

2 cups boneless skinless chicken breast,
cooked and shredded
1 (14 ounce) can artichoke hearts,
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 Cheese2 (8 ounce) packages PHILADELPHIA
Cream Cheese, softened
1 cup milk
1/2 teaspoon garlic powder
1/4 cup basil, chopped
12 lasagna noodles, cooked

1.Heat oven to 350 degrees F.
2.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.
3.Spread half of the remaining cream cheese sauce 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 cheese sauce and mozzarella; cover.
4.Bake 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.

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