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Chicken Lasagna Alfredo

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Guests will enjoy the balance of flavors in this creamy layered pasta dish. You'll enjoy a leisurely afternoon with guests when you prepare this updated classic ahead of time.

Calories: 320; Total Fat: 16 g; Cholesterol: 80 mg; Carbs: 21 g; Protein: 24 g; Sodium: 780 mg; Fiber: 2 g

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Ingredients

  • 10 uncooked lasagna noodles
  • 1 jar (16oz) white alfredo pasta sauce
  • 1/4 ¼ cup milk
  • 1 1/2 1 ½ tsp dried oregano leaves
  • 3 cups coarsely chopped cooked chicken
  • 1 can (14oz) artichoke hearts in water, drained and chopped
  • 1/2 ½ cup chopped red bell pepper
  • 1/4 ¼ cup finely chopped onion
  • 1 garlic clove, pressed
  • 3 cups (12oz) shredded mozzarella cheese
  • 1 package (4oz) crumbled feta cheese
  • 2 cups packed fresh baby spinach leaves (about 4oz)

Details

Servings 12
Preparation time 35mins
Cooking time 95mins

Preparation

Step 1

1. Preheat oven to 375°F. Cook noodles in pot according to package directions, using shortest cook time; drain. In small bowl, combine alfredo sauce, milk and oregano. Whisk until blended, set aside.
2. Coarsely chop chicken. Chop artichokes, bell pepper and onion; place in large (4qt) bowl. Add pressed garlic. Add mozzarella and feta cheeses; mix well.
3. To assemble lasagna, spread 2/3 cup of the alfredo sauce mixture over the bottom of a Rectangular bake pan. Top with half of the noodles, overlapping to fit. Layer half of the spinach leaves over the noodles; top with half of the chicken mixture. Repeat layers, starting with half of the remaining sauce. After layering, pour remaining sauce over the top of the lasagna.
4. Cover baker with aluminum foil. Bake 45 mins. Carefully remove foil. Continue baking 10-15 mins or until bubbly. Remove from oven; let stand 15 mins for easier serving. Cut into squares; serve using spatula.

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