Monday, March 18, 2013

Crock Pot Chicken Alfredo Lasagna

Crock Pot Chicken Alfredo Lasagna

1 box raw lasagna noodles
2 16-oz. jars alfredo sauce
1/3 c. water
1 1/2 c. chicken, cooked and diced
1 16-oz container cottage cheese or ricotta
2 c. grated mozzarella (or more if desired)
1 2.25-oz can sliced black olives
2 Tbsp. Parmesan
1 tsp. dried parsley

Use a 5-6 quart crock pot.  Grease the crock well.

Break several lasagna noodles to fit into bottom of crock. Make sure the bottom is well covered.

Layer 1/3 alfredo sauce, 1/2 the water and 1/2 the chicken.

Spread half the cottage cheese and 1/3 the mozzarella, and then 1/2 of the olives.

Add another layer of noodles, then another 1/3 alfredo sauce and remaining chicken, water and cottage cheese.

Sprinkle second third of mozzarella.

Now, add remaining noodles, sauce and mozzarella.

Top with remaining olives, Parmesan and parsley.

Cover and cook on LOW for 4 hours. Check to make sure noodles are tender. DO NOT cook for any longer than 5 hours or everything gets mushy.

Serves 10.

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