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Chicken Alfredo Lasagna
Created by: Howcan Team
Ingredients
- 12 lasagna noodles
- 2 cups cooked, shredded chicken
- 2 jars (15 oz each) alfredo sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to the package instructions. Drain and set aside.
- In a large bowl, combine the cooked, shredded chicken, 1 jar of alfredo sauce, mozzarella cheese, Parmesan cheese, parsley, garlic powder, onion powder, salt, and black pepper.
- Spread 1/2 cup of the remaining alfredo sauce in the bottom of a 9x13 inch baking dish.
- Place 4 lasagna noodles on top of the sauce, slightly overlapping.
- Spread 1/3 of the chicken mixture over the noodles.
- Repeat layers of noodles and chicken mixture two more times.
- Top with the remaining 4 lasagna noodles and spread the remaining alfredo sauce over the top.
- Cover the dish with foil and bake for 45 minutes.
- Remove the foil and sprinkle with additional mozzarella and Parmesan cheese, if desired.
- Bake for an additional 15 minutes, or until the cheese is melted and bubbly.
- Let the lasagna stand for 10 minutes before cutting and serving.
Chicken Alfredo Lasagna is a decadent twist on the classic Italian dish, combining the rich flavors of Alfredo sauce with tender chicken and layers of lasagna noodles. This indulgent creation is believed to have originated in the United States, where chefs sought to marry the creamy goodness of Alfredo sauce with the comforting appeal of lasagna. The dish has since become a popular menu item in Italian-American restaurants across the country, with variations featuring different cheeses, herbs, and seasonings. For the best Chicken Alfredo Lasagna, look for a restaurant with a skilled chef who can expertly balance the flavors and textures, creating a dish that is both creamy and satisfying.
90 min
8
480 calories
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