Creamy White Chicken & Artichoke Lasagna

What You Need

2

cups  shredded cooked chicken breasts

1

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

1

pkg.  (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided

1/2

cup  KRAFT Grated Parmesan Cheese

1/2

cup   chopped drained oil-packed sun-dried tomatoes

1-1/2

pkg.  (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened

1

cup  milk

1/2

tsp.  garlic powder

1/4

cup  tightly packed fresh basil, chopped, divided

12

 lasagna noodles, cooked

Make It

HEAT oven to 350°F.

COMBINE chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until blended; stir in 2 Tbsp. basil. Reserve half; mix remaining half with the chicken mixture.

SPREAD half of 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.