White Chicken and Artichoke Lasagna

I tried another pinterest find last night from Tasty Tidbits. It sounded so good that I went ahead and doubled it and made an additional lasagna to freeze.  It turned out great and is being added to the dinner rotation.  The recipe below is for a single lasagna.

-2 cups shredded cooked chicken breasts (I diced 6 chicken tenderloions and sauteed in olive oil)
-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
-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

Heat oven to 350°F.  Combine chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture.

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. 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.

Original recipe from tasteofhome.com