Wednesday, July 28, 2010

Chicken alfredo lasagna

This is the best darn thing ever and It cost a little bit more but the splurge is worth it in the long run

12 lasagna noodles, uncooked
2 jars (16 ounces each) Alfredo sauce
1/3 cup water
1 1/2 cup chicken cooked and diced
1 carton (16 ounces) ricotta or cottage (I use cottage cheese its cheaper)
2 cups grated mozzerella cheese

Break 4 noodles to fit in bottom of greased 6 to 7 quart slow cooker Layer a third of alfredo sauce half of water and half of chicken over noodles. Spread half of ricotta or cottage cheese and sprinkle a third of mozerella over meat layer. Add another layer of noodles layer a third of alfredo sauce remaining chicken water and ricotta or cottage cheese Sprinkle second third of mozzarella layer remaining noodles sauce and mozzarella Cover and cook on low heat 4 to 5 hours Do not cook more than 5 hours Makes 10 to 12 servings. Serve with hot garlic bread. For a variation you could add a small can of sliced olives between layers

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