Creamy White Chicken & Artichoke Lasagna

(tastes even better next few days!)

2 c shredded chicken breast

1 (14oz) artichoke hearts, drained & chopped

1 (8oz) pkg mozerella cheese

½ c grated parmesan cheese

1 can diced tomatoes

2 (8oz) cream cheese, softened

1 c milk

½ tsp garlic powder

¼ c basil chopped

12 lasagna noodles cooked

(To reduce calories use lowfat milk & cream cheese)


Heat oven to 350 degrees

In a mixer beat cream cheese a little before adding one at a time chicken, artichokes, parmesan cheese, & ½ of moz cheese, tomatoes, milk, basil & garlic powder  until well blended. In a greased 9x13 put a thin layer of chicken mixture on bottom, top with noodles, mixture, noodles, repeat until you put last layer of noodles on then chicken mixture & remaining mozzarella cheese.  Cover with foil & bake for 25-30 min or until heated through.  Let stand 5 min before cutting to serve.