Chicken Alfredo Lasagna

  • Yield 6 servings


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



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