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Chicken Lasagna Alfredo Recipe

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This recipe for Chicken Lasagna Alfredo, by , is from The Mary Peternell Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pam Petron
Added: Tuesday, March 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
10 uncooked lasagna noodles
1 jar (16 oz.) white Alfredo pasta sauce
1/4 c. milk
1 1/2 tsp. dried oregano leaves
3 c. chopped cooked chicken
1 can (14 oz.) artichoke hearts in water, drained & chopped
1/2 c. chopped red bell pepper
1/4 c. finely chopped onion
1 garlic clove, pressed
3 c. shredded mozzarella cheese
1 pkg. (4 oz.) crumbled feta cheese
2 c. packed fresh baby spinach leaves

Directions:
Directions:
Preheat oven to 375. Cook noodles according to pkg. directions; drain. Combine Alfredo sauces, milk, and oregano; set aside. Combine chicken, artichokes, bell pepper, onion,garlic, mozzarella and feta cheese; mix well. To assemble, spread 2/3 c. of the Alfredo sauce mixture over bottom of a 9 x 13 pan. top with half of the noodles, overlapping to fit. Layer half of the spinach leaves over noodles; top with half of the chicken mixture. Repeat layers, starting with half of the remaining sauce. After layering, pour remaining sauce over top of lasagna. Cover pan with aluminum foil and bake for 45 minutes. Carefully remove foil and continue baking 10 - 15 minutes or until bubbly. Remove from oven; let stand 15 minutes.

Number Of Servings:
Number Of Servings:
12

 

 

 

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