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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
1 (12 oz) pkg lasagna noodles, cooked al dente and drained
Sauce
2 cans cream of mushroom soup
1/4 tsp nutmeg
1/2 tsp pepper
3 cups heavy cream
1 cup grated Parmesan cheese or 8 oz Boursin cheese with herbs
Meat Filling
1/4 cup butter
4 tbsp olive oil
1/2 large onion, sliced
4 cloves garlic, sliced
5 mushrooms, diced
1 T each of dried thyme, basil, oregano and onion powder
1 (3 lb) roasted chicken, shredded
Cheese filling
Salt and pepper to taste
1 cup ricotta cheese
1 bunch fresh spinach, rinsed or 1 (10 oz) pkg frozen chopped spinach, thawed, drained and squeezed dry
3 cups shredded Mozzarella cheese (I used 5 Cheese Italian Blend)
Preheat oven to 350. While pasta is cooking, combine soup, nutmeg, pepper, heavy cream, Parmesan cheese and butter. Simmer slowly until butter is completely melted. Mix well and stir occasionally.
In a medium sized skillet heat 4 tbsp olive oil. Saute onion until lightly browned then add garlic, mushrooms and seasonings. Cook until mushrooms are tender. Drain excess oil.
Combine shredded chicken with onion mixture and season with salt and pepper; mix well.
Spoon enough Alfredo sauce in bottom of 13x9 inch baking dish to lightly coat. Place a layer of lasagna noodles, half of ricotta then enough spinach to cover. Spread half of chicken mixture over spinach and sprinkle with 1 cup Mozzarella cheese.
Place another layer of noodles, chicken mixture and rest of ricotta with a large amount of Alfredo sauce leaving enough to coat top layer of noodles. Spread with last layer of spinach and remaining chicken. Cover chicken with1 cup Mozzarella.
Then add last layer of lasagna noodles and cover with remaining Alfredo sauce. Bake for one hour or until brown and bubbling. Place remaining Mozzarella on tip and bake until brown. Serves 6-8
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*CHICKEN ALFREDO LASAGNA*
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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
1 (12 oz) pkg lasagna noodles, cooked al dente and drained
Sauce
2 cans cream of mushroom soup
1/4 tsp nutmeg
1/2 tsp pepper
3 cups heavy cream
1 cup grated Parmesan cheese or 8 oz Boursin cheese with herbs
Meat Filling
1/4 cup butter
4 tbsp olive oil
1/2 large onion, sliced
4 cloves garlic, sliced
5 mushrooms, diced
1 T each of dried thyme, basil, oregano and onion powder
1 (3 lb) roasted chicken, shredded
Cheese filling
Salt and pepper to taste
1 cup ricotta cheese
1 bunch fresh spinach, rinsed or 1 (10 oz) pkg frozen chopped spinach, thawed, drained and squeezed dry
3 cups shredded Mozzarella cheese (I used 5 Cheese Italian Blend)
Preheat oven to 350. While pasta is cooking, combine soup, nutmeg, pepper, heavy cream, Parmesan cheese and butter. Simmer slowly until butter is completely melted. Mix well and stir occasionally.
In a medium sized skillet heat 4 tbsp olive oil. Saute onion until lightly browned then add garlic, mushrooms and seasonings. Cook until mushrooms are tender. Drain excess oil.
Combine shredded chicken with onion mixture and season with salt and pepper; mix well.
Spoon enough Alfredo sauce in bottom of 13x9 inch baking dish to lightly coat. Place a layer of lasagna noodles, half of ricotta then enough spinach to cover. Spread half of chicken mixture over spinach and sprinkle with 1 cup Mozzarella cheese.
Place another layer of noodles, chicken mixture and rest of ricotta with a large amount of Alfredo sauce leaving enough to coat top layer of noodles. Spread with last layer of spinach and remaining chicken. Cover chicken with1 cup Mozzarella.
Then add last layer of lasagna noodles and cover with remaining Alfredo sauce. Bake for one hour or until brown and bubbling. Place remaining Mozzarella on tip and bake until brown. Serves 6-8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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