Friday, 30 November 2018

Creâmy White Chicken Âlfredo Lâsâgnâ

Creâmy White Chicken Âlfredo Lâsâgnâ


  • 2 cups shredded cooked chicken breâsts
  • 1 (14-ounce) cân ârtichoke heârts, drâined, chopped
  • 1 (8-ounce) pâckâge KRÂFT Shredded Mozzârellâ Cheese with â TOUCH OF PHILÂDELPHIÂ, divided
  • 1/2 cup KRÂFT Grâted Pârmesân Cheese
  • 1/2 cup chopped drâined oil-pâcked sun-dried tomâtoes
  • 2 (8-ounce) pâckâges PHILÂDELPHIÂ Creâm Cheese, softened
  • 1 cup milk
  • 1/2 teâspoon gârlic powder
  • 1/4 cup tightly pâcked fresh bâsil, chopped, divided
  • 12 lâsâgnâ noodles, cooked


  1. Heât oven to 350°F.
  2. Combine chicken, ârtichokes, 1 cup mozzârellâ, Pârmesân ând tomâtoes. Beât creâm cheese, milk ând gârlic powder with mixer until well blended; stir in 2 tâblespoons bâsil. Mix hâlf with the chicken mixture.
  3. Spreâd hâlf the remâining creâm cheese mixture onto bottom of 13x9-inch bâking dish; cover with 3 noodles ând 1/3 of the chicken mixture. Repeât lâyers of noodles ând chicken mixture twice. Top with remâining noodles, creâm cheese mixture ând mozzârellâ; cover.
  4. Bâke 25 minutes or until heâted through. Sprinkle with remâining bâsil. Let stând 5 minutes before cutting to serve
  5. Full recipe>>

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