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My Michelle's Chicken Alfredo Lasagne

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“This is a very rich & hearty dish. Preparation is pretty simple but tastes very sophisticated. A cool chick I met on myspace turned me on to it. Enjoy!”
READY IN:
1hr 10mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 9 barilla no-boil lasagna noodles
  • 3 (10 ounce) jars alfredo sauce
  • 3 tablespoons lemon juice
  • 12 teaspoon pepper
  • 3 cups cooked diced chicken (breasts sauteed in 2 tbsp extra virgin olive oil)
  • 1 (10 ounce) package frozen chopped spinach, thawed
  • 1 cup bottled roasted red pepper, drained & chopped
  • 1 (8 ounce) jar sliced mushrooms
  • 1 cup shredded Italian cheese blend

Directions

  1. Preheat oven to 325°F
  2. Meanwhile, in a bowl combine Alfredo sauce, lemon juice, and black pepper and mushrooms.
  3. Stir in chicken, spinach and red peppers.
  4. Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray.
  5. Arrange 3 noodles in bottom of dish.
  6. Top with one-third chicken mixture. Repeat layers twice.
  7. Sprinkle cheese over the top.
  8. Bake for 45-55 minutes or until heated through and cheese is lightly browned.
  9. Let stand 15 minutes before cutting.

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