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Chicken and Broccoli Alfredo Lasagna Recipe


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     Chicken and Broccoli Alfredo Lasagna

Category   Entrees - Maindishes
Sub Category   None

1 16 ounce package lasagna noodles
1 10 ounce package frozen chopped broccoli (or spinich)
3 cooked boneless chicken breast halves, diced
30 ounce light alfredo sauce
4 cups shredded mozzarella cheese
2 pints skim ricotta cheese

Preheat oven to 350 F. Cook lasagna noodles according to directions on package (if not using the no boil. Cook broccoli (or spinich) according to directions on package. Drain.
In a medium bowl, combine sauce and chicken and stir together. In anouther bowl, combine ricotta and drained,cooked broccoli.
In a 9 X 13 baking dish, spread some of the sauce mixture on the bottom of the dish, just enough to cover. Place one layer of lasagna noodles on toop, edges overlapping. Spread with 1/3 of the remaining chicken mixture. Next top with 1/2 of the recotta mixture. Then top with 1/3 of the mozzarella cheese. Next, place anouther layer of noodles, 1/3 of chicken mixture, the rest of ricotta mixture, and 1/3 mozzeralla. Finally, top with noodles, remaining chicken mixture, and remaining mozzeralla. Cover with foil and back for 50 to 60 minutes. Or until bubbly.
If using no boil noodles, you need to add 1/4 cup of water and 1/4 cup milk to sauce and chicken mixture.

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