Wednesday, March 24, 2010

Vegetable Chicken Lasagne


3 cooked skinless, boneless chicken breasts, chopped
2 cups carrots, cooked and finely chopped
1-2 jars Alfredo sauce (depending on how many noodles you use and how firm you like it—I think I used 1 ½ in the chicken mixture and put aside the rest for a creamy bottom and top layer )
¼ cup to ½ cup of milk to desired consistency
grated Monterey Jack/Cheddar cheese
parmesan (1/2 cup fresh or ¼ cup from green can)
2 heads of broccoli, cooked and finely chopped
½ diced onion sauted in butter
Cooked lasagna noodles (salt water)
(I used about 10-12, 3-4 per layer)

Mix the sauce, chicken, half of the cheese, and veggies together. Spray a 9 X 13 pan with cooking spray. Start with a thin layer of alfredo sauce. Top layer should be spread with the last of the alfredo sauce and then cheese. Bake at 350 degrees until bubbly or about 30 minutes.
Posted by Picasa

No comments:

Post a Comment