Chicken Alfredo White Lasagna Recipes

CHICKEN ALFREDO LASAGNA

Steps:

• Heat a large skillet to medium-high and add 2 tablespoons of butter along with 2 minced garlic cloves and 1 cup of chopped onion. Cook the onion until it becomes translucent.
• Now add 10 ounces of fresh spinach and stir until the spinach wilts.
• Then add in 4 cups of heavy cream, 1 ½ cup of grated Parmesan, 15 ounces ricotta cheese, ¼ teaspoons black pepper, 1 ½ teaspoons salt, and 3 cups of shredded rotisserie chicken.
• Once the heavy cream comes to a slight simmer, remove it from the heat.
• In a 9 x 13 inch deep baking dish add a large spoonful of the chicken Alfredo mixture to coat the bottom of the pan then begin adding in your cooked lasagna noodles. I was able to squeeze in about 5 noodles.
• Now add a generous amount of your chicken Alfredo mixture on top of the lasagna noodles and sprinkle on one-third of the shredded mozzarella cheese.
• Repeat layering the lasagna noodles, chicken Alfredo, and shredded mozzarella until all 15 of your lasagna noodles are assembled. Now cover the lasagna with foil and bake at 350 degrees Fahrenheit for 35-35 minutes. Then broil uncovered for 2-3 minutes to brown the cheese.

CHICKEN ALFREDO LASAGNA RECIPE

Steps:

• Preheat the oven to 350 degrees F. Lightly spray a 9x13 baking dish with cooking spray and set aside.
• Place spinach in a heatproof bowl with 2 tablespoons of water. Cover with plastic wrap and microwave for 60 seconds, until wilted. Allow to cool, then squeeze the water from the spinach.
• Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
• In a large bowl, combine chicken and one jar of Alfredo sauce, stir together. In a separate bowl, stir together ricotta and cooked spinach
• In the prepared baking dish, place 5 lasagna noodles in a layer, edges overlapping. Pour alfredo chicken mixture over the noodle layer and spread evenly. Sprinkle 1 cup of shredded mozzarella over the chicken mixture. Top with another layer of 5 noodles. Spread the ricotta-spinach mixture evenly over the noodles. Pour half of the remaining alfredo sauce over the spinach mixture and spread evenly. Sprinkle 1 cup of mozzarella over the sauce. Lay on the final 5 noodles, then top with the remaining alfredo sauce, mozzarella, and salt and pepper to taste.
• Bake for 50-60 minutes, then broil until the top is brown and bubbly. Garnish with fresh parsley or basil and serve hot.

CREAMY WHITE CHICKEN ALFREDO LASAGNA RECIPE - (4.3/5)

Steps:

• Heat oven to 350°F. Combine chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 tablespoons basil. Mix half with the chicken mixture. Spread half the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover. Bake 25 minutes or until heated through. Sprinkle with remaining basil. Let stand 5 minutes before cutting to serve.

LASAGNA ALFREDO

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cook spinach according to package directions; drain.
• In a medium bowl, combine chicken and one jar of Alfredo sauce, stir together. In a separate bowl, combine ricotta and drained, cooked spinach, and stir.
• In a 9 x 13 baking dish, place one layer of lasagna noodles, edges overlapping. Pour chicken and Alfredo sauce mixture over noodle layer and spread evenly. Sprinkle 1 cup of shredded mozzarella over chicken mixture. Top with another layer of noodles. Spread spinach mixture evenly over noodles. Pour 1/2 of remaining jar of Alfredo sauce over spinach mixture, spread evenly. Sprinkle another cup of mozzarella over sauce, lay on the final noodle layer and top with remaining 1/2 jar of Alfredo sauce, 2 cups of mozzarella, and salt and pepper to taste.
• Bake 50 to 60 minutes, until top is brown and bubbly.

ALFREDO CHICKEN LASAGNA

Steps:

• Place chicken, seasoned salt, and 1 tablespoon garlic in a pot and pour enough broth over top to cover. Bring to a boil over medium-high heat. Cover, reduce heat to medium, and simmer until chicken is cooked through, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a bowl and shred when cool enough to handle. Discard broth.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Rinse with cold water, drain, and lay out on aluminum foil to cool.
• Mix ricotta cheese, egg, and 1/2 teaspoon Italian seasoning together in a large bowl; set aside.
• Combine Alfredo sauce, Parmesan cheese, remaining 1/2 teaspoon Italian seasoning, and pepper in a pot over medium-low heat. Cook, stirring frequently, until hot, about 10 minutes.
• Meanwhile, heat oil in a skillet over medium heat; stir in onion and mushrooms. Saute until the onion has softened and turned translucent, about 5 minutes. Add spinach and remaining 1 tablespoon garlic; cook until spinach is tender, 1 to 2 minutes. Remove from the heat and add spinach mixture to the ricotta mixture. Add tomato and mix well.
• Preheat the oven to 350 degrees F (175 degrees C).
• Put enough sauce in a 9x13-inch casserole dish to cover the bottom. Place 3 lasagna noodles on top of sauce, followed by all of the ricotta mixture, 3 more noodles, all of the shredded chicken, 1/2 of the mozzarella cheese, 3 remaining noodles, the remaining sauce, and the remaining mozzarella. Cover with aluminum foil.
• Bake in the preheated oven until hot and bubbly, about 45 minutes.

CHICKEN ALFREDO LASAGNA

Steps:

• For the chicken: Preheat the oven to 350 degrees F.
• Sprinkle the chicken breast with the Italian seasoning, salt and pepper. Heat the oil in a pan and cook the chicken on medium heat until it registers 165 degrees F in the middle, about 5 minutes on each side. Cube the chicken and set aside.
• For the alfredo sauce: In the same pan that the chicken was cooked in, melt the butter over low heat. Add the minced garlic and cook until the garlic has softened, about 2 minutes. Add the flour and whisk until smooth. (Be careful not to brown the roux.) Add the milk and heavy cream a little at a time, making sure to whisk until smooth after each addition, and let thicken, about 5 minutes. Add the nutmeg and pepper. Whisk to combine. Turn off the heat and mix in 2 1/2 cups Parmesan. Stir until all the cheese is melted. Add salt and pepper to taste.
• Layer 1 cup of the alfredo sauce on the bottom of a 9-by-13-inch baking pan. Add 3 lasagna noodles. Spread another cup of alfredo, a third of the chicken, a sprinkle of parsley and a quarter of the mozzarella. Then add 3 more noodles and repeat the layering two more times, ending with alfredo sauce, the remaining mozzarella and 1/2 cup shredded Parmesan.
• Bake until browned on top, 40 to 50 minutes. Remove the lasagna from the oven and sprinkle with parsley. Let the lasagna rest for 10 minutes before cutting into it.

CHICKEN ALFREDO SAUCE

Steps:

• Dissolve chicken boullion cubes in 1/2 cup water.
• Melt butter over low heat in saucepan.
• Gradually, stir in flour.
• Continue stirring and gradually add half-and-half.
• Add chicken boullion.
• Increase heat to medium and continue stirring.
• Cook until thickened.
• Stir in parmesan cheese and garlic powder, if desired.
• Serve over hot pasta and garnish with parsley.

CHICKEN ALFREDO WHITE LASAGNA

Steps:

• Cook lasagna til al dente stage, drain
• Pour a third of the sauce on bottom of crock pot. Layer three lasagna strips over the sauce ( Could add a layer of spinach on top)
• Now layer your meat mixture on ( if you want you could add a layer of shredded cheese of your choice on )and pour another third of the sauce over the meat Sprinkle with the peas over the meat
• Layer the last layer of lasagna strips on and then your sauce and meat and sprinkle your with your parmesan cheese.
• Just wanted to add this picture of my new crock pot with a stainless steel handle on the glass cover ~~~~~~~~ Love it !!!! No more plastic handles for me, they melt !!!!!!!