Tagliolini with Chicken Alfredo:
What You Need:
1 pound of lasagna noodles
2 cups of chicken, cooked and shredded
Parmesan cheese, two jars
Half a cup of mozzarella cheese, shred
a measuring cup of grated Parmesan
teaspoon of garlic powder
3/4 teaspoon of onion powder
Italian seasoning, 1 teaspoon
Toss with salt and pepper.
4 cups of cleaned and chopped fresh spinach
Instructions
1. Set the oven temperature to 375°F.
2. Follow the package directions for cooking the lasagna noodles.
Mix the shredded chicken with the Alfredo sauce, garlic powder, onion powder, Italian seasoning, salt, and pepper in a large mixing dish. Be sure to mix well.
4. Evenly distribute the chicken Alfredo mixture into a 9×13 inch baking dish.
5. Top with lasagna noodles, then scatter chopped spinach over top. Top the spinach with a thick layer of the chicken Alfredo sauce. On top, crumble some Parmesan and mozzarella.
6. Keep stacking until you’ve used all of the ingredients, but don’t forget to top everything with the chicken Alfredo sauce and cheese.
7. Bake for 25 minutes while covered with foil.
8. Take the foil off and continue baking for another 25 minutes, or until the cheese starts to bubble and turn golden.
9. After a few minutes, set aside the lasagna to cool before cutting and serving.
You may put your faith in my word that you will enjoy this Chicken Alfredo Lasagna. Serve it at a dinner party, a potluck, or even on a quiet night in—it’s that good. Even a novice cook may follow the instructions to make a show-stopping meal that will satisfy even the pickiest eaters. I promise you won’t be sorry you tried it.
