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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicken Lasagna Alfredo Recipe

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This recipe for Chicken Lasagna Alfredo is from Friends & Family Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 uncooked lasagna noodles
1 jar (16 ounces) white Alfredo pasta sauce
1/4 cup milk
1 1/2 teaspoons dried oregano leaves
3 cups coarsely chopped cooked chicken
1 can (14 ounces) artichoke hearts in water, drained and chopped
1/2 cup chopped red bell pepper
1/4 cup finely chopped onion
1 garlic clove, pressed
3 cups (12 ounces) shredded mozzarella cheese
1 package (4 ounces) crumbled feta cheese
2 cups packed fresh baby spinach leaves (about 4 ounces)
Directions:
Directions:
1. Preheat oven to 375º F. Cook noodles according to package directions, using shortest cook time; drain. In small bowl combine Alfredo Sauce, milk, and oregano. Whisk until blended using whisk; set aside.

2. Coarsely chop chicken, chop artichokes, bell pepper and onion; place in bowl. Press garlic over bowl. Add mozzarella and feta cheeses; mix well.

3. To assemble lasagna, spread 2/3 cup of the Alfredo sauce mixture over bottom of 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 laying, pour remaining sauce over top of lasagna.

4. Cover with aluminum foil. Baker 45 minutes. Carefully remove foil. Continue baking 10 -15 minutes or until bubbly. Remove from oven; let stand 15 minutes for easier serving.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
35 minutes

 

 

 

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