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Chicken Lasagna with Alfredo Sauce

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 1 hr
Category: Dinner Entrees Sub Category: Pasta Entrees

what you need
  • 3 cups (about 8 ounces) cooked chicken, boiled, deboned, and shredded
  • 1 container (15 oz.) ricotta cheese
  • 4 ounces Kraft Shredded Mozzarella Cheese
  • 1 cup prepared Alfredo sauce (half a 16 ounce jar)
  • 8 no boil lasagna noodles
make it
Preheat oven to 400 degrees. Boil chicken until it falls off the bones. You can also use chicken pieces, such as thighs and breasts. Debone chicken and discard any bones and fat. Set aside to cool. Shred before using.

Combine the cheese in a medium bowl. Combine sauce and 1 cup water in another medium bowl and stir until blended.

Pour 1/4 cup sauce mixture in the bottom of an 8x8 inch baking pan. Top with 2 noodles, about 1/2 cup sauce, about 1/2 cup cheese mixture and 1 cup chicken. Repeat layers in that order twice more. Finish with 2 noodles on top, topped with remaining sauce. Cover tightly with foil.

Bake 45 minutes.
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