We had Scott & Nikki and Ben & Claire over for dinner last night. I wanted to try something new, but I'm always a little nervous about testing a new recipe with guests. But I went ahead and made this anyway, because it seemed like an interesting twist on an old favorite. I'm very happy to report that not only was it delicious, but it was a huge hit with everyone and I've already had requests to share the recipe!
You must try it soon!
Ingredients:
4 cups shredded cooked chicken
2 8 oz containers chive-and-onion cream cheese
1 10 oz package frozen chopped spinach, thawed and well-drained
1 tsp seasoned pepper
3/4 tsp garlic salt
9 no-boil lasagna noodles
2 cups (8 oz) shredded Italian three-cheese blend
1 12 oz jar roasted red bell peppers, drained
1 16 oz jar creamy Alfredo sauce (I bought Bertolli)
1 3 oz package shredded parmesan cheese
1/2 tsp dried crushed red pepper
Instructions:
4 cups shredded cooked chicken
2 8 oz containers chive-and-onion cream cheese
1 10 oz package frozen chopped spinach, thawed and well-drained
1 tsp seasoned pepper
3/4 tsp garlic salt
9 no-boil lasagna noodles
2 cups (8 oz) shredded Italian three-cheese blend
1 12 oz jar roasted red bell peppers, drained
1 16 oz jar creamy Alfredo sauce (I bought Bertolli)
1 3 oz package shredded parmesan cheese
1/2 tsp dried crushed red pepper
Instructions:
- Preheat the oven to 350. In a food processor, combine the drained red peppers, alfredo, shredded parmesan and red pepper flakes. Process until smooth, stopping to scrape down sides. In a bowl, combine the chicken, cream cheese, spinach, pepper and garlic salt.
- Lightly grease 11x7 inch baking dish. Layer dish with one-third red pepper sauce, 3 noodles, one-third of spinach mixture and one-third cheese. Repeat twice to finish. Place on a baking sheet and bake, covered, for 50 to 55 minutes. Uncover and bake 15 more minutes.
0 comments:
Post a Comment