This satisfying recipe is simple enough to make on a week night, yet an impressive dish to serve to your guests. It’s also a great way to sneak some veggies into the meal.
4 cups finely chopped cooked chicken (I usually purchase a rotisserie chicken from my local supermarket)
2 (8oz) containers chive and onion cream cheese (softened)
1 (10oz) package frozen chopped spinach, thawed and well drained
1 tsp. seasoned pepper
3/4 tsp. salt
Roasted Red Bell Pepper Sauce (recipe below)
9 no-boil lasagna noodles
2 cups (8oz) shredded Italian five-cheese blend
1. Stir together first 5 ingredients.
2. Layer a lightly greased 11×7 inch baking dish with one-third of roasted Red Bell Pepper Sauce, 3 noodles, one-third of chicken mixture, and one-third of cheese. Repeat layers twice. Place baking dish on a baking sheet.
3. Bake, uncovered, at 350 for 50 to 55 minutes or until thoroughly heated. Uncover and bake an additional 15 minutes.
Roasted Red Bell Pepper Sauce
1 (12oz) jar roasted red bell peppers, drained
1 (16oz) jar creamy Alfredo sauce
1 (3oz) package shredded Parmesan cheese
1/2 tsp. red pepper flakes
Process all ingredients in a food processor until smooth, stopping to scrape down sides.