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Chicken Lasagna with Roasted Red Pepper Sauce

Chicken Lasagna with Roasted Red Pepper Sauce

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.

Ingredients:
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

Directions:
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.

See Also

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.

Chicken Lasagna with Roasted Red Pepper Sauce

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Ingredients
  

  • 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

Instructions
 

  • 1. Stir together first 5 ingredients. 2. Layer a lightly greased 11x7 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.
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