White Chicken and Artichoke Lasagne

From Tasty Tidbits

Ingredients
2 cups shredded cooked chicken breasts
1 can (14 oz) artichoke hearts, drained chopped
1 pkg (8 oz) Shredded Mozzarella Cheese, divided
1/2 cup grated parmesan cheese
1/2 cup chopped drained oil packed sun-dried tomatoes (or just tomatoes)
2 pkg (8 oz each) cream cheese, softened
1 cup milk
1.2 tsp garlic powder
1/4 cup tightly packed fresh basil, chopped,divided
12 lasagna noodles, cooked




Directions
Heat oven to 350
Combine chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cram cheese, milk and garlic powder with  mixer until well blended; stir in 2 Tpsp 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