I came up with this chicken Alfredo lasagna because my family doesn’t like tomatoes. You can make it in the oven or crockpot using no-cook noodles! Family and friends love it and always request it for pot lucks. Hope you enjoy it as much as we do!
How To Make No-Cook Noodle Chicken Alfredo Lasagna
Turn that leftover rotisserie chicken into this deliciously cheesy chicken alfredo lasagna.
Ingredients
- 1½ lb cooked rotisserie chicken, from deli
- 1 medium white onion, diced
- 3 cloves garlic, minced
- 1 tbsp dried Italian seasoning
- 3 tbsp olive oil
- 4 cups prepared Alfredo sauce, favorite brand
- 1 cup chicken broth
- 2 cups mushrooms, drained (optional), sliced
- salt and pepper , to taste
- 12 lasagna noodles, uncooked
- 3 cups ricotta cheese
- 1 cup Parmesan cheese, grated
- 3 cups mozzarella cheese, shredded
- 2 eggs, beaten
- ¼ cup chives, finely diced
Instructions
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Skin, debone, and shred chicken.
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In a large skillet over medium heat, cook onion, garlic, and Italian seasoning in olive oil until onion is soft and translucent.
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Add Alfredo sauce, chicken broth, shredded chicken, mushrooms, and salt and pepper to taste.
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Mix well and cook until heated thoroughly. Mixture will appear on the soupy side but noodles will absorb it.
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In a large bowl, mix ricotta, Parmesan and mozzarella cheeses with beaten eggs.
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Liberally prep bottom and sides of crockpot or large casserole dish with non-stick cooking spray and layer as follows: ¼ Chicken Alfredo sauce, 4 uncooked lasagna noodles, ¼ Chicken Alfredo sauce, ⅓ cheese mixture, 4 uncooked lasagna noodles, ¼ Chicken Alfredo sauce, ⅓ cheese mixture, 4 uncooked lasagna noodles, ¼ Chicken Alfredo sauce, and remaining ⅓ cheese mixture.
If using oven:
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Cover and bake at 375 degrees F for 45 minutes, uncover and bake 15 minutes or until cheese starts to brown.
- Remove from oven and allow to rest 15 minutes before serving.
If using crockpot:
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Fold 2 to 3 full paper towel sheets and place over top of crockpot before putting lid on. This will help keep extra water condensation from dripping back on lasagna.
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Cook on Low for 4 to 5 hours.
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Lower heat to Warm for 1 hour, turn off, remove lid and allow to rest for 15 minutes before serving.
Recipe Notes
NOTE: This is also good with sauteed zucchini, broccoli flowerets, or spinach mixed in with the Chicken Alfredo sauce (just make sure all water has cooked out before adding Alfredo sauce).
Of course, add any vegetable or vegetable combination of your choice if you wish.
Nutrition
- Sugar: 10g
- :
- Calcium: 1166mg
- Calories: 1898kcal
- Carbohydrates: 85g
- Cholesterol: 585mg
- Fat: 118g
- Fiber: 4g
- Iron: 4mg
- Potassium: 763mg
- Protein: 119g
- Saturated Fat: 57g
- Sodium: 3595mg
- Vitamin A: 1833IU
- Vitamin C: 9mg
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