3 C cooked, shredded, chicken
1 14 oz. can artichoke hearts, drained, chopped
1 8 oz. shredded mozzarella cheese
1/2 C grated Parmesan Cheese
1/2 C sun-dried tomatoes, chopped and drained
12 oz. cream cheese
1 C half and half
1 tsp garlic, minced
salt and pepper, to taste
1/4 C fresh basil, chopped
12 lasagna noodles, cooked
12 slices whole milk mozzarella
Preheat oven to 350 F degrees.
In a large bowl, combine chicken, artichokes, 1 C mozzarella, grated parmesan, 1/2 the basil and tomatoes. Set aside.
In a separate bowl, using an electric mixer, beat cream cheese, half and half, garlic, salt, and pepper, until well combined.
Using a spoon, stir in remaining basil.
Set half of cream cheese mixture aside. Stir the remaining half in with chicken mixture. Set aside.
Spread half of cream cheese mixture, without the chicken, into a 9x13 baking dish, covering the bottom.
Lay 3 noodles on top. Cover with 1/3 of chicken mixture. Repeat noodles and chicken mixture for two more layers, ending with a noodle layer.
Top with the last half of the cream cheese mixture (without the chicken).
Spread the whole milk mozzarella slices on top.
Sprinkle with shredded mozzarella.
Top with more basil if desired.
Bake for 25 min. or until heated through.