Creamy White Chicken, Artichoke and Asparagus Lasagna

I found this recipe from Kraft on Pinterest. I made it last night for dinner adding asparagus to the original recipe. Puppy Daddy and Sister Ruth agreed that it is absolutely delicious! Yes, it is as creamy and cheesy as it looks!













Ingredients
2 cups boneless skinless chicken breast, cooked and shredded
1 (14 ounce) can artichoke hearts, chopped

1 1/2 asparagus, cut in two inch slices and cooked for 2 minutes in the microwave on high

1/2 cup chopped sun-dried tomatoes
1 (8 ounce) package KRAFT Shredded Mozzarella Cheese with a Touch of PHILADELPHIA, divided
1/2 cup KRAFT Grated Parmesan Cheese
2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup milk

1/2 teaspoon garlic powder

1/4 cup basil, chopped
12 lasagna noodles, cooked or 12 no cook lasagna noodles

 

Directions

1. Heat oven to 350 degrees F.

2. Combine chicken, artichokes, asparagus, 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.

 

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