The party continues: Chicken alfredo lasagna

The birthday meal was, indeed, a big hit — and the source of many leftovers, one saving grace in a busy busy month! This recipe was passed from my aunt to my mom, two women who grew up on a farm (one of whom still lives on one), and their version of a recipe is saying they threw this and that together. No precise measurements, no directions. But, the end result is always delicious.

Here’s something more specific for those of you who want to ‘throw it together.’

IMG_4502

Chicken Alfredo Lasagna

1 Tbsp. butter
1 1/2 c. sliced mushrooms (more or less to taste)
1 can cream of chicken soup
16 oz. alfredo sauce
1/2 c. white wine
1/2 tsp. basil
10 oz. pkg. frozen chopped spinach, thawed and drained
15 oz. ricotta cheese
1/2 c. grated Parmesan cheese
1 egg, beaten
9 lasagna noodles, cooked, cooled and patted dry
2 1/2 c. cooked, diced chicken
4 c. shredded cheddar

Saute mushrooms in butter until tender; set aside. Combine soup, alfredo, wine, and basil; set aside. Combine ricotta, Parmesan and beaten egg; set aside. In a greased 9×13″ pan, layer three times: noodles, chicken pieces, mushrooms, soup and sauce mixture, cheese mixture, shredded cheddar. Cover with foil and bake at 350 for 45 minutes to 1 hour (until hot and bubbly and cheese has melted), uncovering last 15 minutes to brown the cheese.

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3 thoughts on “The party continues: Chicken alfredo lasagna

  1. Pingback: Vanilla bean buttercream cupcakes | The Sensible Home

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