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Chicken Alfredo Lasagna Recipe

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This recipe for Chicken Alfredo Lasagna is from Calvary Chapel Festus Cookbook, 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- white Alfredo pasta sauce (I use 2)
¼ cup milk
1 ½ teaspoon dried oregano leaves
3 cups coarsely chopped cooked chicken
1 can 14 oz. Artichoke hearts drained and chopped
½ cup chopped red bell pepper
¼ cup finely chopped onion
1 garlic clove pressed
3 cups shredded mozzarella cheese
1 pkg crumbled feta cheese
2-3 cups package fresh baby spinach leaves
Directions:
Directions:
Preheat oven to 375 degrees
Cook noodles according to pkg directions using cook time – drain
In small bowl, combine alfredo sauce, milk, and oregano.
Whisk until blended using stainless steel whisk, set aside

Coarsely chop chicken, chop onions, bell pepper and artichoke hearts-combine in
Bowl and sprinkle garlic over. Add mozzarella cheese and feta cheese-mix well.

To assemble: alfredo sauce mix on bottom of pan then top with layer of noodles, then layer
Spinach leaves over, top with chicken mixture, then repeat with sauce, noodles, spinach leaves,
chicken mixture, pour remaining sauce over top of lasagna.

Cover with aluminum foil and bake for 45 minutes, remove foil and bake another 10-15 minutes or
Until bubbly.
Remove from oven and let stand.
Number Of Servings:
Number Of Servings:
8-12

 

 

 

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