Alfredo Chicken Lasagna
Alfredo Chicken Lasagna
Servings
6 servings
Prep Time
10 minutes
Cook Time
45
Calories
460
Your search for ways to use leftover Rotisserie Chicken is over. Creamy, comforting and delicious.
Ingredients
-
12 oven-ready lasagna noodles
- 1 cup ricotta cheese
- 1 1/2 cups milk (your choice)
- 2 cups Rotisserie Chicken (cooked and shredded)
- 2 cups baby spinach
-
1 pkg Alfredo Sauce Mix
- 1 cup shredded mozzarella cheese
Directions
- Preheat oven to 375° F.
Prepare Alfredo Sauce by combining mix with milk. Microwave on high, uncovered, 4-5 min, whisking halfway through or until thickened.
Spread ¼ cup sauce on bottom of dish. Top with 4 noodles (it’s ok if they overlap)
Add ½ the ricotta cheese, followed by ½ the chicken, ½ the spinach, and ⅓ of the mozzarella. Add another layer of 4 noodles, followed by ½ the remaining sauce the remaining ricotta, chicken, spinach and remaining ½ of the mozzarella
Bake for 40 - 45 min until the top is bubbly and browned.
- Cool 10 min before slicing and serving.
Recipe Note
Breaking uncooked lasagna noodles evenly can be tricky. To make it easier, soak them in very hot tap water for about 10 min — they’ll still be firm but soft enough to cut with kitchen scissors. You’ll get clean cuts and perfectly sized noodles for your steamer.
Nutrition
Calories 460, Calories 460 , Fat 20 grams, Saturated Fat 10 grams, Trans Fat 0.1 grams, Carbs 40 grams, Fiber 3 grams, Sugar 5 grams, Protein 31 grams, Cholesterol 85 milligrams, Sodium 490 milligrams
Leave a comment