Comida Kraft
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Chicken Caesar Lasagna

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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.

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What You Need

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Make It

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  • 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.


  • 9

Nutritional Information

Serving Size 9
Calories 268
% Daily Value
Total fat 10g
Cholesterol 68mg
Sodium 557mg
Carbohydrate 20g
Dietary fiber 2g
Protein 24g

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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