Chicken Alfredo Lasagna
Chicken Alfredo Lasagna
Get ready for this amazing recipe!! A spin off on your favorite pasta dish… Chicken Alfredo Lasagna! It tastes just as good as it looks!
Also check out these MUST TRY pasta dishes:
- Loaded Pesto Pasta
- Lemon Arugula Pasta
- The Best Oriental Pasta Salad
- Cheesy Taco Pasta
- BLT Pasta Salad
- Cajun Chicken Pasta
Lasagna is a household favorite and this upscale spin-off recipe is a MUST TRY for your next dinner. Looking for a perfect family dinner recipe? This one is kid-approved and guaranteed to be a new fan favorite in your household! It is filled with tons of ingredients to make it extra flavorful and creamy. The perfect comfort dish and great for pasta lovers. Check it out!
How to Make Chicken Alfredo Lasagna
Chicken Alfredo Lasagna
Ingredients
- 10 uncooked lasagna noodles
- 2 (16 oz) jars Alfredo sauce
- 1/2 cup milk
- 3 tsp dried oregano
- 3 cups cooked chicken, chopped
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1/2 red bell pepper, diced
- 1/4 cup onion, diced
- 1 clove minced garlic
- 3 cups mozzarella cheese, shredded
- 1 (4oz) feta crumbles
- 2 cup fresh spinach leaves
Instructions
- Preheat oven to 375 degrees F. Combine alfredo sauce, milk and oregano. Whisk and set aside.
- Combine remaining ingredients (except spinach).
- Cook noodles to shortest cooking time. Put 2/3 cup of sauce on bottom of a 9x13 pan. Top with 1/2 of noodles.
- Put 1/2 of spinach leaves over noodles and top with half of chicken mixture.
- Repeat layers with 1/2 of remaining sauce.
- After layerings, pour remaining sauce over lasagna.
- Cover with foil and bake for 45 minutes. Remove foil carefully and bake for 10-15 minutes.
- Let stand for 15 minutes before cutting into.
- Enjoy!!
Ingredients
- 10 uncooked lasagna noodles
- 2 (16 oz) jars Alfredo sauce
- 1/2 cup milk
- 3 tsp dried oregano
- 3 cups cooked chicken, chopped
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1/2 red bell pepper, diced
- 1/4 cup onion, diced
- 1 clove minced garlic
- 3 cups mozzarella cheese, shredded
- 1 (4oz) feta crumbles
- 2 cup fresh spinach leaves
Instructions
- Preheat oven to 375 degrees F.
- Combine Alfredo sauce, milk and oregano. Whisk and set aside.
- Combine remaining ingredients (except spinach).
4. Cook noodles to shortest cooking time.
5. Put 2/3 cup of sauce on bottom of a 9×13 pan. Top with 1/2 of noodles.
6. Put 1/2 of spinach leaves over noodles and top with half of chicken mixture.
7. Repeat layers with 1/2 of remaining sauce.
8. After layerings, pour remaining sauce over lasagna.
9. Cover with foil and bake for 45 minutes.
10. Remove foil carefully and bake for 10-15 minutes. Let stand for 15 minutes before cutting into.
Chicken Alfredo Lasagna
Ingredients
- 10 lasagna noodles uncooked
- 2 jars alfredo sauce
- 1/2 cup milk
- 3 tsp oregano
- 3 cups chicken cooked
- 1 14 oz can artichoke hearts drained, and diced
- 1/2 red bell pepper de-seeded, diced
- 1/4 cup onion diced
- 1 clove garlic minced
- 3 cups mozzarella cheese shredded
- 4 oz feta crumbles
- 2 cups spinach
Instructions
-
Preheat the oven to 350 degrees. Then start a pot of salted water to bowl over medium heat. Grab a bowl and pour in the alfredo, milk, and oregano. Whisk together. Then add the cooked shredded chicken. Then grab the diced artichoke hearts and the diced bell pepper and add them to the mixture. Then add in the onion, garlic , and 1 1/2 cups of the mozzarella. Then add the feta and stir. (all that will be left is the spinach and 1 1/2 cups of mozzarella cheese)
Once the water boils add in 10-11 lasagna noodles ( I do one extra just in case one rips) Cook them for 10 minutes and then rinse with cold water.
Grab a 9x13 pan and add 2/3 cup of the alfredo chicken mixture to the bottom of the pan. Then line with 4 lasagna noodles. Top with 1/2 of the spinach. Then add 1/2 of the remaining alfredo mixture. Top with 3 noodles. Then the rest of the spinach. Followed by 1/2 of the remaining alfredo mixture. Top with the final 3 noodles. Then the rest of the alfredo sauce. Then sprinkle with the remaining 1 1/2 cups of mozzarella cheese.
Cover with foil and bake for 45 minutes. Then take off the foil and bake for 15 minutes. Let sit for 10 minutes before slices into.
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I had only one container of trader Joe’s mushroom Alfredo – so I had to make some Alfredo from scratch -luckily I had butter,parm & half n half. I mixed the two upon completion of the sauce. I adapted is my point. If you have not tried that trader Joe product give it a try. I also only had no bake noodles. I did add fresh diced cooked onions and red bell peppers to the chicken and artichokes. I used mozzarella and parm as I had it on hand. Thank you! It is yummy I just tasted it, not heart heath but that’s not the goal.
so glad it turned out yummy!