CHEESY CHICKEN LASAGNA

2 cups shredded cooked chicken breasts 1 can (14 oz.) artichoke hearts, drained, chopped (optional) 1 pkg. (8 oz.) Kraft Mozzarella Cheese (Shredded) 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

#cheese #chicken #lasagna