Recipe

Chicken Alfredo Lasagna Recipe

	Mamajune / All my dishes 2 years, 6 months ago This is a change from the regular lasagna Prep:15m Cook:1m Servings:68	Mamajune
	garlicychessy

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Ingredients

1-(12 oz) package lasagna noodles

2 cans cream of mushroom soup

3 cups heavy cream

1 cup grated Parmesan cheese

¼ cup butter

4 T olive oil

½ large onion, sliced

4 cloves garlic, sliced

5 mushrooms, diced

1-3 pound roasted chicken, shredded

Salt and pepper to taste

1 cup ricotta cheese

1 bunch fresh spinach, rinsed

3 cups shredded Mozzarella cheese

Directions

Preheat oven to 350 degrees. Bring a large pot of lightly salted water to a boil and add lasagna noodles. Cook for 8-10 minutes or until al dente; drain.

Combine soup, heavy cream, Parmesan cheese and butter. Simmer slowly until butter is completely melted. Mix well.

In a medium sized skillet heat 4 T olive oil. Saute onion until lightly browned then add garlic and mushrooms. Cook until mushrooms are tender. Drain excess oil.

Combine shredded chicken with onion mixture and season with salt and pepper; mix well.

Spoon enough Alfredo sauce in bottom of 9x13 baking dish to lightly coat. Place a layer of lasagna noodles, half of ricotta then enough spinach to cover. Spread half of chicken mixture over spinach and sprinkle with 1 cup Mozzarella cheese. Place another layer of noodles, chicken mixture and rest of ricotta with a large amount of Alfredo sauce leaving enough to coat top layer of noodles. Spread with last layer of spinach and remaining chicken. Cover chicken with1 cup Mozzarella. Then add last layer of lasagna noodles and cover with remaining Alfredo sauce. Bake for one hour or until brown and bubbling. Place remaining Mozzarella on tip and bake until brown.

Serves 6-8

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Comments

saucylady 2 years, 1 month ago said:
Ooh this sounds yummy! Bookmarked!

alexab1124 2 years ago said:
What is heavy cream

mamajune 2 years ago said:
Maybe this will help you
When a recipe calls for "heavy cream," what should you use? Does canned milk go into this category, or half and half, or whipping cream?

Heavy cream is defined in this country as cream with a fat content of between 30% and 40% (although we have seen it as high as 42%). You can often find it packaged as "heavy cream," but is also called whipping cream (or light whipping cream (with a fat content of 30% to 36%) or heavy whipping cream (36% to 40%)).

Half and half has a fat content of about 10.5%, and is definitely not what the recipe is calling for. Neither is canned evaporated milk, which is simply milk with about half the water removed, and a fat content of 8%.