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Main dishes

Chicken Caesar Lasagna

Chicken Caesar Lasagna recipe
Recipe and Photo by: Better Homes and Gardens
Chopped chicken breasts give this lasagna recipe a satisfying heartiness. It's a time-saver, too—when you make it with refrigerated light Alfredo sauce.
time
prep:
1 min
total:
35 min
servings
total:
9

What You Need

9
 dried whole wheat or regular lasagna noodles
2
 10-ounce containers refrigerated light Alfredo sauce
3
tablespoons  lemon juice
1/2
 teaspoon cracked black pepper
3
cups  chopped, cooked chicken breast*
1
 10-ounce package frozen chopped spinach, thawed and well drained
1
cup  bottled roasted red sweet peppers, drained and chopped
3/4
cup  shredded Italian blend cheese

Make It

1. Preheat oven to 325 degrees F. Cook noodles according to package directions. Drain; rinse with cold water; drain again. Meanwhile, in a bowl combine Alfredo sauce, lemon juice, and black pepper. Stir in chicken, spinach, and red peppers.

2. Lightly coat a 13x9x2-inch baking dish or 3-quart rectangular casserole with nonstick cooking spray. Arrange 3 noodles in bottom of dish. Top with one-third chicken mixture. Repeat layers twice. Cover; bake for 45 to 55 minutes or until heated through. Uncover; sprinkle with cheese. Bake, uncovered, 5 minutes more or until cheese is melted. Let stand 15 minutes before serving. Makes 9 servings.

* For chopped cooked chicken, season 2 pounds raw skinless boneless chicken breasts with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper. Heat 1 tablespoon olive oil in skillet over medium-high heat. Reduce heat to medium. Add chicken. Cook, uncovered, 8 to 12 minutes or until no longer pink, turning halfway through cooking. Cool chicken slightly before chopping.

K:63219v0:147506     Copyright - © [1994-2013] Meredith Corporation
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