Tuesday, April 9, 2013

Tasty Tuesday- Chicken Lasagna

Hi Lovelies! 

Happy Tuesday! I'm already counting the days until the weekend. Even though we plan on hanging out at the homestead, it should be a nice, quiet, relaxing weekend. 
Anyway, Tasty Tuesday is back! Sorry about not posting the last few weeks. We have been busy around these parts. Here is a recipe that I plan to try this week. 

Creamy White Chicken and Artichoke Lasagna

2 cups  shredded cooked chicken breasts

1 can  (14 oz.) artichoke hearts, drained, chopped

1 pkg.  (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided

1/2 cup  KRAFT Grated Parmesan Cheese

1/2 cup   chopped drained oil-packed sun-dried tomatoes

2 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup  milk

1/2 tsp.  garlic powder

1/4 cup  tightly packed fresh basil, chopped, divided

12 lasagna noodles, cooked
Make It:

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


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