Ingredients
1½ lb cooked rotisserie chicken, from deli
1 medium white onion, diced
3 cloves garlic, minced
1 tbsp dried Italian seasoning
3 tbsp olive oil
4 cups prepared Alfredo sauce, favorite brand
1 cup chicken broth
2 cups mushrooms, drained (optional), sliced
salt and pepper , to taste
12 lasagna noodles, uncooked
3 cups ricotta cheese
1 cup Parmesan cheese, grated
3 cups mozzarella cheese, shredded
2 eggs, beaten
¼ cup chives, finely diced
Preparation
Skin, debone, and shred chicken.
In a large skillet over medium heat, cook onion, garlic, and Italian seasoning in olive oil until onion is soft and translucent.
Add Alfredo sauce, chicken broth, shredded chicken, mushrooms, and salt and pepper to taste.
Mix well and cook until heated thoroughly. Mixture will appear on the soupy side but noodles will absorb it.
In a large bowl, mix ricotta, Parmesan and mozzarella cheeses with beaten eggs.
Liberally prep bottom and sides of crockpot or large casserole dish with non-stick cooking spray and layer as follows: ¼ Chicken Alfredo sauce, 4 uncooked lasagna noodles, ¼ Chicken Alfredo sauce, ⅓ cheese mixture, 4 uncooked lasagna noodles, ¼ Chicken Alfredo sauce, ⅓ cheese mixture, 4 uncooked lasagna noodles, ¼ Chicken Alfredo sauce, and remaining ⅓ cheese mixture.
Cover and bake at 375 degrees F for 45 minutes, uncover and bake 15 minutes or until cheese starts to brown.
Remove from oven and allow to rest 15 minutes before serving.
Fold 2 to 3 full paper towel sheets and place over top of crockpot before putting lid on. This will help keep extra water condensation from dripping back on lasagna.
Cook on Low for 4 to 5 hours.
Lower heat to Warm for 1 hour, turn off, remove lid and allow to rest for 15 minutes before serving.
