Chicken Alfredo Lasagna

slice of Chicken Alfredo Lasagna Recipe on a plate with casserole dish full in the back

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4.57 from 23 votes

Creamy, cozy, and cheesy, chicken alfredo lasagna layers tender chicken and noodles in rich Alfredo sauce.

Prep Time30

Cook Time30

Total Time1

Course: dinner, Main Course

Cuisine: American, Italian

Servings:

Author: Catalina

Equipment

Ingredients

1 tablespoon butter
1 cup frozen chopped onions or 1 diced medium onion
2 (15 ounces each) jars Alfredo sauce
6 ounces frozen chopped spinach thawed and squeezed dry
1 (8 ounce) can mushroom stems & pieces drained, optional
¾ cup milk
2 teaspoons Italian seasoning
12 oven-ready lasagna noodles
4 cups shredded rotisserie chicken or chopped leftover chicken
4 cups shredded Italian cheese blend divided

Instructions

Preheat oven to 350℉. Grease a 9x13-inch baking dish with cooking spray and set aside.
In a large skillet, melt butter over medium heat. Add onions and cook 2-3 minutes until tender.
Stir in alfredo sauce, thawed spinach (squeezed dry), mushrooms, milk, and Italian seasoning. Simmer for 5 minutes.
Spread 1 cup of alfredo sauce in the bottom of the prepared baking dish. Lay 4 noodles over the sauce.
Spread ⅓ of the remaining sauce over the noodles, followed by half of the chicken and 1 cup of cheese.
Add a second layer of noodles and repeat the layer of alfredo sauce, chicken and cheese. Finish with one last layer of noodles and the remaining alfredo sauce spread evenly over the top.
Cover the lasagna and bake for 40 minutes. Uncover and sprinkle the remaining cheese on top. Bake for 15-20 minutes more, or until the cheese is bubbly. Broil for 2-3 minutes to brown the cheese if desired.
Remove from oven and let it stand for 15-20 minutes before slicing.

Video

Notes

Tip: After scooping the Alfredo sauce out of the jars, shake the milk in the jars to get the last bits of the sauce.
If using regular noodles instead of oven-ready noodles, boil noodles per instructions and add ½ cup less milk to the sauce.
Layer breakdown:

1 cup Alfredo sauce
4 noodles
⅓ of the remaining Alfredo sauce
2 cups chicken
1 cup cheese
4 noodles
⅓ of the remaining Alfredo sauce
2 cups chicken
1 cup cheese
4 noodles
remaining Alfredo sauce
2 cups cheese (added in last 15-20 minutes of baking)

Keep leftovers in an airtight container in the refrigerator for 4 days and in the freezer for 3 months.

Nutrition