Ingredients:

2 cups shredded cooked chicken breasts

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

1 pkg. (8 oz.) kraft 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) 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

Directions:

1. Heat oven to 350°F.

2. Combine chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes.

3. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 tbsp. basil. Mix half with the chicken mixture.

4. 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.

5. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover.

6. Bake 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.

Bon Appetit!