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Alfredo Chicken Lasagna
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Recipe Information
Source:
shonda chadwick

Serves/Makes:3 servings

Ingredients
  • 6 oz (168 grm) boneless skinless chicken breast, cut into bite size pieces
  • 1 cup (225 ml) sliced fresh mushrooms
  • 2 tbsp (30 ml) chopped onion
  • 1 garlic clove, minced
  • 1 tbsp (15 ml) olive oil
  • 1 tbsp (15 ml) all-purpose flour
  • 1 cup (225 ml) Alfredo sauce
  • 3/4 cup (175 ml) 2% cottage cheese
  • 1/4 cup (60 ml) plus 2 tbsp (30 ml) shredded Parmesan cheese, divided
  • 1 egg, lightly beaten
  • 1/2 tsp (2 ml) Italian seasoning
  • 1/2 tsp (2 ml) dried parsley flakes
  • 4 lasagna noodles, cooked and drained
  • 1-1/2 cups(6 oz) shredded partskim mozzarella cheese
Preparation
  • In a large skillet, saute the chicken, mushrooms, onion and garlic in oil until chicken is no longer pink.
  • Stir in flour until blended; stir in Alfredo sauce.
  • Bring to a boil.
  • Reduce heat; simmer uncovered for 5 minutes.
  • In a small bowl, combine the cottage cheese, 1/4 cup (60 ml) Parmesan cheese, egg, Italian seasoning and parsley.
  • Spread 1/2 cup (125 ml) Alfredo mixture in an 8-in x 4-in x 2-in. loaf pan coated with nonstick cooking spray.
  • Layer with two noodles (trimmed to fit pan), half of the cottage cheese mixture, 3/4 cup (175 ml) Alfredo mixture and 3/4 cup (175 ml) mozzarella cheese.
  • Sprinkle with remaining Parmesan cheese.
  • Repeat layers.
  • Cover and bake at 350 degrees (175 C.) for 30 minutes.
  • Uncover and bake 10 minutes longer or until bubbly.
  • Let stand for 10 minutes before cutting.
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