Tuesday, April 2, 2024

Tasty Tuesday ~ Chicken Alfredo Lasagna

This is from the Nashville Needlework Market cookbook, by Lucy Galgano

1 lb lasagna noodles
2 cups cooked and shredded chicken
2 jars of Alfredo sauce
1.5 cups shredded mozzarella cheese
1 cup grated parmesan cheese
1 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasoning
salt and pepper to taste
4 cups fresh spinach, washed and chopped (I just used frozen, and added in the amount I wanted)

Preheat oven to 375. Cook lasagna noodles. Mix shredded chicken, alfredo sauce, garlic powder, onion powder, Italian seasoning, salt and pepper in a bowl.

Layer chicken mixture, noodles and spinach (again I just mixed mine in with all of the above) in a 9 x 13 pan. Top with remaining Alfredo, sprinkle with cheese.

Bake covered for 25 minutes, then removed tinfoil and bake an additional 25 minutes, until golden brown.

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