Chicken and Artichoke Lasagna

Enjoy this unique twist on traditional lasagna!

Ingredients

• 12 lasagna noodles
• 2 cups shredded cooked chicken
• 1 (14 oz.) can artichoke hearts, drained and chopped
• 1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup Parmesan cheese
• 1 cup diced tomatoes
• 2 (8 oz.) packages cream cheese, softened
• 1 cup milk
• 3/4 tsp. garlic powder

Directions

1. Cook lasagna noodles according to package directions. Meanwhile, preheat oven to 350º.
2. Combine chicken, artichokes, spinach, 1 cup mozzarella, Parmesan cheese and tomatoes. In a separate bowl, beat cream cheese, milk and garlic powder with mixer until well blended. Mix half with the chicken mixture.
3. Spread half the remaining cream cheese mixture onto bottom of a 9 x 13-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice.
4. Top with remaining noodles, cream cheese mixture and mozzarella; cover and bake for 30 minutes or until heated through.