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Priscilla's Chicken Lasagna Alfredo Recipe

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

Sherri Snedecor
Added: Saturday, August 26, 2006


10 uncooked lasagna noodles
1 16 oz jar white alfredo pasta sauce
1/4 c. milk
1 1/2 tsp. dried oregano leaves
3 c. chopped cooked chicken
1 14 oz. aritichoke hearts in water, drained and chopped
1/2 c. chopped bell pepper
1/4 c. chopped onion
1 garlic clove, pressed
3 c. shredded mozzarella
1 4oz pkg. feta cheese - crumbled
2 c. (4 oz.) fresh baby spincach leaves

Preheat oven to 375.

Cook noodles as directed, using shortest cooking time. Combine alfredo sauce, milk, & oregano. Whish until well blended. Combine remaining ingredients, except spinach.

Spread 2/3 c. sauce on bottom of 9x13 pan.
Layer 1/2 of noodles over-lapping
Layer 1/2 of spinach
Layer 1/2 of chicken mixture.
Spread 1/2 of sauce over top and repeat layers, ending with sauce.
Add additional cheese if desired

Bake covered 45 min., uncover and bake 15 additional min. Let stand 15 minutes.

Personal Notes:
Personal Notes:
This recipe came from my sweet friend, Priscilla Ryder. It made a terrific meal for our BUNCO group along with some garlic bread and wonderful mandarin salad!!!




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