Chicken Alfredo Lasagna

  • Yield: 6 servings


2tablespoons Olive Oil
2cloves minced garlic
3tablespoons chopped sun dried tomatoes in oil
1cup sliced mushrooms
2cups cooked and diced boneless skinless chicken breast
1/4cup white cooking wine
1/2cup parmesan cheese
2cups mozarella cheese
1 jar Alfredo sauce
1cup milk
1package no boil lasagna
1/4teaspoon pepper
1/2teaspoon salt


In skillet over medium high heat saute garlic, tomatoes, and mushrooms in olive oil for about 5 minutes. Add salt and pepper. Stir in wine. Then add the chicken and cook about 2 or 3 more minuntes stirring frequently. Then add the jar of Alfredo sauce and milk and heat through.

In a 9 x 13 baking dish sprayed with non-stick cooking spray layer chicken mixture, sprinkle with parmesan cheese, then mozarella cheese and then a layer of lasagna. Repeat these layers ending with mozarella cheese. You may have a few sheets of lasagna left over. Cover tightly with foil and bake in a 350 degree oven for 45 minutes. Serves 6