"The belly rules the mind."--Spanish Proverb

Chicken Lasagna Alfredo Recipe

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

Karla Wardell
Added: Friday, October 27, 2006


10 lasagna noodles
16oz. jar white alfredo pasta sauce
1/4 c. milk
1 1/2 tsp. dried oregano
3 c. coarsely chopped cooked chicken
14oz. can artichoke hearts in water, drained and chopped
1/2 c. chopped red bell pepper
1/4 c. finely chopped onion
1 garlic clove, pressed
3 c. shredded mozzarella cheese (12oz.)
4oz. crumbled feta cheese
2 c. packed fresh baby spinach leaves

1. Preheat oven to 375. Cook noodles following directions on package, using shortest cook time; drain. In small bowl combine Alfredo sauce, milk and oregano. 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 8 1/2 X 11 pan. Top with half of the noodles, overlapping to fit. Layer half the chicken mixture. Repeat layers, starting with half of the remaining sauce. After layering, pour remaining sauce over top of lasagna.
4. Cover baker with aluminum foil. Bake 45 minutes. Remove foil. Continue baking 10-15 minutes or until bubbly. Remove; let stand 15 minutes for easier serving. Cut into squares.
Serves 12.




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