CHICKEN ALFREDO LASAGNA RECIPES RECIPES

Name: Chicken Alfredo Lasagna
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 12 servings.
Cuisine: Europe, Italian
Ingredients: 4 ounces thinly sliced pancetta, cut into strips; 3 ounces thinly sliced prosciutto or deli ham, cut into strips; 3 cups shredded rotisserie chicken; 5 tablespoons unsalted butter, cubed; 1/4 cup all-purpose flour; 4 cups whole milk; 2 cups shredded Asiago cheese, divided; 2 tablespoons minced fresh parsley, divided; 1/4 teaspoon coarsely ground pepper; Pinch ground nutmeg; 9 no-cook lasagna noodles; 1-1/2 cups shredded part-skim mozzarella cheese; 1-1/2 cups shredded Parmesan cheese

CHICKEN ALFREDO LASAGNA RECIPE: HOW TO MAKE IT

Chicken Alfredo Lasagna Recipe: How to Make It image

My family was growing tired of traditional red sauce lasagna, so I created this fun twist using a creamy homemade Alfredo sauce. Store-bought rotisserie chicken keeps prep simple and fast. —Caitlin MacNeilly, Uncasville, Connecticut

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 20 minutes

Prep Time 35 minutes

Cook Time 45 minutes

Yield 12 servings.

Number Of Ingredients 13

Ingredients

4 ounces thinly sliced pancetta, cut into strips
3 ounces thinly sliced prosciutto or deli ham, cut into strips
3 cups shredded rotisserie chicken
5 tablespoons unsalted butter, cubed
1/4 cup all-purpose flour
4 cups whole milk
2 cups shredded Asiago cheese, divided
2 tablespoons minced fresh parsley, divided
1/4 teaspoon coarsely ground pepper
Pinch ground nutmeg
9 no-cook lasagna noodles
1-1/2 cups shredded part-skim mozzarella cheese
1-1/2 cups shredded Parmesan cheese

Steps:

In a large skillet, cook pancetta and prosciutto over medium heat until browned. Drain on paper towels. Transfer to a large bowl; add chicken and toss to combine., For sauce, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in 1/2 cup Asiago cheese, 1 tablespoon parsley and seasonings., Preheat oven to 375°. Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Layer with a third of each of the following: noodles, sauce, meat mixture, Asiago, mozzarella and Parmesan cheeses. Repeat layers twice., Bake, covered, 30 minutes. Uncover; bake 15 minutes longer or until bubbly. Sprinkle with remaining parsley. Let stand 10 minutes before serving.

Nutrition Facts : Calories 421 calories, FatContent 25g fat (13g saturated fat), CholesterolContent 99mg cholesterol, SodiumContent 688mg sodium, CarbohydrateContent 18g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 31g protein.

CHICKEN ALFREDO LASAGNA RECIPE | MOLLY YEH | FOOD NETWORK

Chicken Alfredo Lasagna Recipe | Molly Yeh | Food Network image

Provided by Molly Yeh

Categories main-dish

Total Time 1 hours 55 minutes

Cook Time 50 minutes

Yield 8 to 10 servings

Number Of Ingredients 16

Ingredients

1 large chicken breast or 2 small chicken breasts (see Cook's Note)
1 teaspoon Italian seasoning
1/2 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon olive oil
6 tablespoons unsalted butter
6 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups milk
1 cup heavy cream
1/4 teaspoon grated nutmeg
Kosher salt and freshly ground black pepper
3 cups shredded Parmesan
9 oven-ready lasagna noodles
1/2 cup chopped fresh parsley, plus additional for garnish
12 ounces shredded mozzarella

Steps:

For the chicken: Preheat the oven to 350 degrees F.
Sprinkle the chicken breast with the Italian seasoning, salt and pepper. Heat the oil in a pan and cook the chicken on medium heat until it registers 165 degrees F in the middle, about 5 minutes on each side. Cube the chicken and set aside.
For the alfredo sauce: In the same pan that the chicken was cooked in, melt the butter over low heat. Add the minced garlic and cook until the garlic has softened, about 2 minutes. Add the flour and whisk until smooth. (Be careful not to brown the roux.) Add the milk and heavy cream a little at a time, making sure to whisk until smooth after each addition, and let thicken, about 5 minutes. Add the nutmeg and pepper. Whisk to combine. Turn off the heat and mix in 2 1/2 cups Parmesan. Stir until all the cheese is melted. Add salt and pepper to taste.
Layer 1 cup of the alfredo sauce on the bottom of a 9-by-13-inch baking pan. Add 3 lasagna noodles. Spread another cup of alfredo, a third of the chicken, a sprinkle of parsley and a quarter of the mozzarella. Then add 3 more noodles and repeat the layering two more times, ending with alfredo sauce, the remaining mozzarella and 1/2 cup shredded Parmesan.
Bake until browned on top, 40 to 50 minutes. Remove the lasagna from the oven and sprinkle with parsley. Let the lasagna rest for 10 minutes before cutting into it.

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