You know that left-over chicken that you sometimes have & need something to do with it? Well, in my case it was turkey. I made a yummy turkey breast in the crock pot this week & we ate on it for 2 meals. Had some left over & came across this recipe in my April Better Homes & Gardens magazine (pg. 226), so decided to try it. I knew my hubby doesn’t like Alfredo cream sauces, but I figured that maybe, maybe he would like this, since it has some other great ingredients. Wrong! He didn’t like it & let me know it…he’s usually so great about liking and eating everything I make, so I guess I was bound to make something he didn’t care for eventually….we’ve been married almost 2 years now, so we’re still kinda newlyweds. He loves my marinara red sauce & will eat anything with tomatoes. Anyway, it really is delicious & I loved it, so I’m passing it on anyway! I’ll keep it in my recipe file, even if I don’t use it very often. I know we’re always looking for new ways to fix chicken, so thought ya’ll might enjoy too. We’re having our Sunday School class homegroup over tomorrow night, so guess what I’ll warm up & serve? Bet they’ll like it!
Chicken Caesar Lasagna
9 dried whole wheat lasagna noodles (I used regular & only did 2 layers, so used 6)
2 10-oz. containers refrigerated light Alfredo sauce (shopped at Walmart & all they had was the jars of alfredo, so I used Classico 15 oz. with mushrooms…it was good)
3 Tbsp. lemon juice
1/2 tsp. black pepper
3 cups chopped, cooked chicken breast
1 10 oz. pkg. frozen chopped spinach, thawed & well-drained
1 cup bottled roasted red peppers, drained & chopped
3/4 cup shredded Italian blend cheese (or more, if you’re like me & like it cheesy)
Preheat oven to 325*. Cook noodles & drain. In a bowl, combine Alfredo sauce, lemon juice, & black pepper. Stir in chicken, spinach, & red peppers. Lightly coat a 3 quart rectangular baking dish with nonstick spray. Arrange 3 noodles in bottom of dish. Top with 1/3 (or 1/2) chicken mixture. Repeat layers twice. Cover, bake for 45 to 55 min. until heated through. Uncover, sprinkle with cheese, bake uncovered for 5 min. until cheese is melted. Let stand 15 min. before serving.
Again, I only did 2 layers & split the sauce in 1/2 with each layer, then topped with cheese. It was really yummy…the roasted red peppers & the spinach combo gave it a really nice flavor.
It’s not gourmet, but I loved it! Hope you enjoy if you try it too.
Have a wonderful weekend, all!