Chicken Lasagna
2 cups shredded, cooked chicken
1 can artichoke hearts
1 8oz pkg Kraft mozzarella cheese with a touch of Philadelphia
1/2 cup Parmesan cheese
1/2 cup sun dried tomatoes
2 pkgs cream cheese, softened
1 cup milk
1/2 tsp garlic powder
1/4 cup basil
Box of lasagna noodles
Preheat oven to 350 degrees.
Cook lasagna noodles according to package directions.
In a large bowl, combine chicken, artichokes, 1 cup of mozzarella cheese, Parmesan cheese, and tomatoes.
In a separate bowl, beat cream cheese, milk, and garlic powder. Stir in 2 Tbsp of basil. Pour half of the cream cheese mixture into the chicken mixture and stir until coated.
Spread half of the remaining cream cheese mixture along the bottom of a greased 9x13 pan. Cover the bottom with noodles, and top with 1/3 of the chicken mixture. Repeat twice. Place one final layer of noodles on top. Place remaining cream cheese mixture and mozzarella cheese on top, cover dish, and bake for 30-40 minutes. When it's done baking, sprinkle with remaining basil.
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