Chicken and Artichoke Lasagna in Creamy White Sauce

I've always been a lover of pasta, artichokes, cream cheese and mozzarella cheese, so it's a perfect dish for me! 
It also turned out to be a big hit with my family and a couple of dinner guests we had the first evening I tried this recipe. Well, we all decided that this dish is a keeper!

Chicken & Artichoke Lasagna in Creamy White Sauce

2 c. cooked chicken, shredded

1 (14 oz.) can artichoke hearts, drained and chopped

(I don't recommend using marinated hearts)

2 1/2 c. mozzarella cheese, shredded, divided

1/2 c. grated Parmesan cheese

2 (8 oz.) pkg. cream cheese, softened

1 c. milk

1 tsp. chopped garlic

(or 1/2 tsp. garlic powder)

1/4 c. tightly packed fresh basil, chopped, divided

8 oz. sliced mushrooms (optional)

12 lasagna noodles

Preheat oven to 350 degrees.

Cook the lasagna noodles according to package directions, just BARELY to al dente. Remember, the noodles will continue to cook in the oven.

In a large bowl combine the chicken, artichokes, 1 cup mozzarella and Parmesan cheese.

In a separate bowl beat the cream cheese, milk and garlic until well blended.  Stir in 2 Tbsp. of the chopped fresh basil.
Mix 1/2 of the cream cheese sauce in with the chicken mix.

In a 9 x 13 baking dish that has been lightly coated with non-stick cooking spray, spread 1/2 of the remaining sauce onto the bottom.  Cover with 3 noodles, then 1/3 of the chicken mixture and 1/3 c. mozzarella cheese. Layer on the mushrooms, for the first layer only.
Repeat with a 2nd layer, in the same order and again with a 3rd layer.
Top with remaining 3 noodles, cream cheese sauce, and the last 1/2 c. mozzarella cheese.

Bake for 25 minutes, or until it is heated through.  Sprinkle with remaining basil then allow to stand for 5 minutes before cutting into squares.

I turned my broiler on for  5 additional minutes of baking time to get this lovely browned cheesy goodness. 

Ya baby!

Next time, I'm adding spinach in a layer or 2 (instead of the mushrooms)...imagine the possibilities...
oh, and p.s. this is really good the next day too.

Recipe adapted from: Kraft Foods