IN THE KITCHEN WITH ELISHA: Chicken Alfredo Lasagna

<!– @page { size: 8.5in 11in; margin: 0.79in } P { margin-bottom: 0.08in }Chicken Alfredo Lasagna

  • 2 Boneless Chicken Breasts
  • 5-6 Sliced large Mushrooms (Any Kind)
  • 1 Cup Fresh Broccoli chopped (Optional)
  • ½ Red Pepper Diced
  • ½ Diced Onion medium
  • 1 Sliced Yellow Summer Squash
  • 2 Jars of Prepared Alfredo Sauce
  • 2 Tbs Garlic Powder or minced
  • 1 Tbs Onion Powder
  • 1/8 tsp (Dash) Salt
  • 1 tsp Ground Black Pepper
  • 3 Cups shredded Mozzarella Cheese
  • 1 Package Oven Ready Lasagna Noodles

Pre Heat Oven to 375 Degrees.

Dice the Chicken, sprinkle the Garlic Powder and Salt on the Chicken,

cook in skillet until no-longer pink. Add Mushrooms, Broccoli, Red Pepper,
Onion, Yellow Summer Squash and the 2 Jars of Alfredo Sauce.
Sprinkle with black pepper.

In an oven safe baking dish preferably 3-4 inches deep, spoon a small
amount of the Sauce to coat the bottom of the dish, place one layer of noodles and top with cheese then repeat this 2 times ( Sauce, Cheese, Noodles). Cook for 45–60 minuets until the cheese is bubbly and golden brown.

*Optional spray olive oil on bottom of pan.

Let the Lasagna cool and settle for 5–10 minutes before serving.

Serves 4-6


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