Creamy White Chicken Alfredo Lasagna
2 cups shredded cooked chicken breasts or chicken tenders 1 can (14 oz.) artichoke hearts, drained & chopped or chopped spinach
1 pkg. (8 oz.) Shredded Mozzarella Cheese
1/2 cup Grated Parmesan Cheese 1/2 cup chopped 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 or Sliced Zucchini
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.