Recipe

Chicken And Andouille Lasagna Recipe

	Kellyeserman / All my dishes 6 months ago Easy and excellent southern dish. Many requests for this recipe. Prep:20m Cook:20m Servings:4	Kellyeserma
	chicken andouille

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Ingredients

12 dried lasagna noodles

1 lbs. andouille sausage, sliced and quartered

1 lbs. skinless, boneless chicken breast halves, cut into ¾ inch cubes

2-3 tsp. Tony Cachere’s Cajun Seasoning

1 tsp. dried sage, crushed

½ cup finely chopped onion

½ cup finely chopped celery

¼ cup finely chopped green pepper

1 tbsp. minced garlic

2 (10 oz.) containers refrigerated Alfredo sauce (I used DiGiorno)

½ cup fres grated parmesan cheese

Nonstick cooking spray

1½ cups shredded mozzarella cheese

Directions

Heat oven to 325 degrees. Cook noodles according to package directions. Drain; rinse. Combine andouille, chicken, Tony Cachere’s seasoning and sage. In a large skillet cook meat mixture for 8 minutes or until chicken is no longer pink. Remove from skillet using slotted spoon, reserving drippings in skillet. Set meat mixture aside; keep warm. In same skillet cook onion, celery, green pepper and garlic in drippings until vegetables are tender. Stir in meat mixture, one container of Alfredo sauce, and Parmesan cheese. Lightly coat 9 x 13" baking dish with nonstick spray. Arrange 4 noodles in bottom of dish. Spread with 2 cups of the meat/vegetable mixture. Sprinkle with ½ cup mozzarella cheese. Repeat layers ending with noodles. Spread remaining Alfredo sauce ove rthe tops (if sauce is too thick, heat slightly), then sprinkle on remaining mozzarella cheese. Cover, bake 1 hour or until heated through. Let stand 15 - 20 minutes before cutting.

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