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Cajun Chicken Lasagna Recipe

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This recipe for Cajun Chicken Lasagna, by , is from The American Legion Auxiliary Fort Owen Unit 94 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Doris Ragsdale
Added: Thursday, September 28, 2006


16 dried lasagna noodles
3/4 Lb smoked pork sausage, quartered lengthwise and sliced
1 Lb. skinless, boneless chicken breast halves, cut into 3/4-inch cubes
2 or 3 tsp Cajun Seasoning
1 tsp dried sage, crushed
1/2 C chopped celery
1/4 C chopped green sweet pepper
1/2 C chopped onion
1 tbsp finely chopped garlic
2 10-oz containers refrigerated light Alfredo sauce
1/2 C grated Parmesan cheese
Non-stick cooking Spray
1-1/2 C shredded mozzarella cheese

1. Preheat oven to 325 degree F. Cook noodles according to package directions. Drain; rinse. Combine sausage, chicken, Cajun seasoning, and sage. In a large skillet cook meat mixture 8 minutes or until chicken is no longer pink. Remove from skillet using a slotted spoon, reserving drippings in skillet. Set meat mixture aside; keep warm. In same skillet cook onion, celery, sweet pepper, and garlic in drippings until vegetables are tender. Stir in meat mixture, one container of the Alfredo sauce, and Parmesan cheese.
2. Lightly coat a 3-quart rectangular baking dish with nonstick spray. Arrange 4 noodles in bottom of dish. Spread with 2 cups of the meat-vegetable mixture. Sprinkle with 1/2 cup of the mozzarella. Repeat layers, ending with noodles. Carefully spread remaining Alfredo sauce over the top (if sauce is too thick, heat slightly). Cover; bake 1 hour or until heated through. Let stand 15 to 20 minutes before carefully cutting. Makes 12 servings. Prep: 45 minutes

Nutrition facts per serving: (Recipe Serves 12) Calories 469: Total Fat (g) 24; Saturated Fat (g) 11; Monounsaturated Fat (g) 7; Polyunsaturated Fat (g) 2; Cholesterol (mg) 79; Sodium (mg) 1187; Carbohydrate (g) 34; Fiber (g) 1; Protein (g) 29; Calcium (mg) N/A; Vitamin A, 0; Vitamin C, 8; Calcium 29; Iron 10.




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