Sunday, January 10, 2010

White Chicken Lasagna

This recipe was contributed by Ann Brown via Sarah McKenna.  I (Sarah) tried it last week, and my husband and I both really enjoyed it.  It is very unique and tasty.  It does not require any cooking skill, but it does take a bit of time to assemble.
White Chicken Lasagna
approx. 10 no-boil, uncooked lasagna noodles
1 1/2 - 2 jars (16) oz. white Alfredo sauce (thinned with a splash of milk if desired)
1 1/2 tsp dried oregano
3 cups chopped or shredded chicken
1 can (14 oz) artichoke hearts
1/2 cup chopped red bell pepper
1/4 cup finely chopped onion
1 garlic clove, pressed (or 2 tsp minced garlic)
3 cups (12 oz) shredded mozzarella cheese (keep 2 handfulls for the top)
1 package (4 oz) crumbled feta cheese
2+ cups packed fresh baby spinach 
1.  In a small bowl: Alfredo sauce, milk and oregano.
2.  In a separate, larger bowl: All remaining items. 

1.  Pour 2/3 cup of sauce mixture on the bottom of the pan.
2.  Lay a few noodles.
3.  Spread a handful of spinach over the noodles.
4.  Spread approximately half of the chicken mixture over the spinach.
5.  Pour approximately half of the sauce mixture over the chicken mixture.
7.  Finish the dish by topping it with a thin layer of shredded mozzeralla.

Cover with aluminum foil and cook at 375 degrees for 45 minutes.  Uncover and continue cooking for 10-15 minutes or until the sauce bubbles.
(Ann usually just covers it and lets it cook for approximately one full hour.)

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