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Cajun Chicken Lasagna Recipe

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This recipe for Cajun Chicken Lasagna is from GET OUTTA MY KITCHEN!, 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:  


9-12 lasagna noodles, cooked

1 pound andouille sausage, diced

3 large boneless, skinless chicken breasts, cut into bite-sized pieces

1 teaspoon Cajun seasoning, plus a dash or two more

1 bell pepper**, diced

1 large onion, diced

3 stalks celery, diced

3-4 garlic cloves, minced

2 15-ounce jars prepared alfredo sauce (I used Bertolli)

2 cups shredded mozzarella cheese



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Directions:
Directions:
Cook andouille in a large skillet over medium-high heat until nicely browned. Andouille is already cooked through – cook it to render the fat and get some good color on it. Using a slotted spoon so that the pan drippings stay in the skillet, remove andouille from skillet; set aside.

Season chicken with 1 teaspoon Cajun seasoning and add to hot skillet with pan drippings. Sauté chicken until just done, adding a little vegetable oil if necessary to prevent sticking. Remove chicken from the skillet with a slotted spoon; set aside.

Add bell pepper, onion, celery, garlic and a dash or two Cajun seasoning to skillet. Sauté vegetables until tender and fragrant. Remove skillet from heat and pour in one jar of alfredo sauce. Taste for seasoning and add more Cajun seasoning if desired; set aside.

Spray a 3-quart 13x9 dish with cooking spray. Arrange 3-4 lasagna noodles on bottom (whatever fits in your pan). Arrange half of andouille and half of chicken on top of noodles. Spoon half of alfredo vegetable mixture over meat. Sprinkle half of the mozzarella cheese over vegetable mixture. Repeat this step once then top with the remaining 3-4 lasagna noodles.

Pour remaining jar of alfredo sauce over top layer of noodles. Cover bake at 350 degrees for 1 hour (tenting foil if necessary to prevent the foil from resting on the alfredo sauce). Remove from oven and rest, covered, for 15-20 minutes before serving.
Personal Notes:
Personal Notes:
If you can’t find andouille, substitute with smoked sausage or chorizo.

 

 

 

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