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Alfredo Chicken Lasagna Casserole

(3)
  1 reviews
  • 45 min prep time
  • 1 hr 15 min total time
  • 11 ingredients
  • 8 servings
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Make this one dish meal to warm up a cool fall evening.

9
uncooked lasagna noodles
1
lb. boneless skinless chicken breast halves, cut into 1/2-inch pieces
1/2
cup chopped carrot
1/2
cup chopped onion
1
(14-oz.) pkg. Green Giant Select™ Frozen 100% Broccoli Florets
1
(17-oz.) jar Alfredo sauce
1/2
cup water
1
(15-oz.) container ricotta cheese
1
cup diced cooked ham
1
oz. (1/4 cup) shredded fresh Parmesan cheese
8
oz. (2 cups) shredded mozzarella cheese

Steps

  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Cook lasagna noodles as directed on package. Drain.
  • 2 Meanwhile, spray 12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook and stir 3 to 5 minutes or until browned.
  • 3 Add carrot and onion; cook and stir 3 to 5 minutes or until vegetables are crisp-tender. Add broccoli, Alfredo sauce and water. Bring to a boil. Reduce heat to medium; cover and cook 5 minutes or until chicken is no longer pink in center and broccoli is crisp-tender, stirring occasionally and if necessary, breaking up larger pieces of broccoli.
  • 4 In medium bowl, combine ricotta cheese, ham and Parmesan cheese; mix well.
  • 5 Spoon about 1/2 cup chicken mixture evenly in bottom of sprayed baking dish. Top with 3 cooked noodles. Drop about half of the ricotta mixture by small spoonfuls over noodles. Sprinkle with 1/2 cup of the mozzarella cheese. Layer with 3 noodles, 2 cups chicken mixture, 3 noodles, remaining ricotta mixture, 1/2 cup mozzarella cheese, remaining chicken mixture and remaining 1 cup cheese.
  • 6 Bake at 350°F. for 20 to 30 minutes or until top is golden brown. Cover; let stand 5 minutes before cutting into squares.
  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Cook lasagna noodles as directed on package. Drain.
  • 2 Meanwhile, spray 12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook and stir 3 to 5 minutes or until browned.
  • 3 Add carrot and onion; cook and stir 3 to 5 minutes or until vegetables are crisp-tender. Add broccoli, Alfredo sauce and water. Bring to a boil. Reduce heat to medium; cover and cook 5 minutes or until chicken is no longer pink in center and broccoli is crisp-tender, stirring occasionally and if necessary, breaking up larger pieces of broccoli.
  • 4 In medium bowl, combine ricotta cheese, ham and Parmesan cheese; mix well.
  • 5 Spoon about 1/2 cup chicken mixture evenly in bottom of sprayed baking dish. Top with 3 cooked noodles. Drop about half of the ricotta mixture by small spoonfuls over noodles. Sprinkle with 1/2 cup of the mozzarella cheese. Layer with 3 noodles, 2 cups chicken mixture, 3 noodles, remaining ricotta mixture, 1/2 cup mozzarella cheese, remaining chicken mixture and remaining 1 cup cheese.
  • 6 Bake at 350°F. for 20 to 30 minutes or until top is golden brown. Cover; let stand 5 minutes before cutting into squares.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
470
% Daily Value
Total Fat
23g
35%
Saturated Fat
12g
60%
Cholesterol
110mg
37%
Sodium
990mg
41%
Total Carbohydrate
29g
10%
Dietary Fiber
2g
8%
Protein
37g
37%
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
25%
25%
Calcium
45%
45%
Iron
10%
10%
Exchanges:
2 Starch; 2 Other Carbohydrate; 4 1/2 Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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