Mushroom Chicken Alfredo Lasagna is a delicious dish that combines creamy Alfredo sauce, tender chicken, and flavorful mushrooms. It’s perfect for a family dinner or a cozy get-together with friends.
Why Make This Recipe
This recipe is easy to prepare and full of flavors that everyone will love. It’s a great way to use up leftover chicken and is sure to be a hit. Plus, it’s a one-pan meal that means less cleanup!
How to Make Mushroom Chicken Alfredo Lasagna
Ingredients:
- 9 lasagna noodles, cooked just right
- 2 cups of cooked chicken, shredded or chopped
- 1 tablespoon of olive oil
- 2 cups of mushrooms, sliced
- 2 cups of Alfredo sauce
- 1 cup of mozzarella cheese, shredded
- 1/2 cup of Parmesan cheese, grated
- Salt and pepper to taste
- Fresh parsley for garnish
Directions:
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add mushrooms and sauté until tender. Season with salt and pepper.
- In a baking dish, spread a thin layer of Alfredo sauce on the bottom. Layer 3 lasagna noodles, half of the shredded chicken, half of the sautéed mushrooms, and a third of the mozzarella cheese. Repeat layers, ending with noodles topped with remaining Alfredo sauce and cheeses.
- Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until cheese is bubbly and golden.
- Let the lasagna cool for a few minutes before slicing. Garnish with fresh parsley before serving.
How to Serve Mushroom Chicken Alfredo Lasagna
Serve the lasagna hot from the oven with a simple green salad and some garlic bread. It’s a hearty meal that everyone will enjoy!
How to Store Mushroom Chicken Alfredo Lasagna
Store any leftover lasagna in an airtight container in the fridge. It will stay fresh for 3 to 5 days. To reheat, place it in the oven at 350°F (175°C) until warm.
Tips to Make Mushroom Chicken Alfredo Lasagna
- Cook the lasagna noodles al dente to prevent them from becoming mushy.
- Feel free to add more vegetables, like spinach or bell peppers, for extra nutrition.
- If you like it spicy, add some red pepper flakes to the sauce.
Variation
You can easily make this recipe gluten-free by using gluten-free lasagna noodles and ensuring your Alfredo sauce is gluten-free as well.
FAQs
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Can I use store-bought Alfredo sauce? Yes, store-bought Alfredo sauce works great and saves time!
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Can I make this dish ahead of time? Absolutely! You can prepare it a day ahead and store it in the fridge. Just bake it when you’re ready to serve.
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What can I serve with lasagna? Great options include a fresh salad, garlic bread, or roasted vegetables. Enjoy!
Ingredients
- 9 lasagna noodles, cooked al dente
- 2 cups cooked chicken, shredded or chopped
- 1 tablespoon olive oil
- 2 cups mushrooms, sliced
- 2 cups Alfredo sauce
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add mushrooms and sauté until tender. Season with salt and pepper.
- In a baking dish, spread a thin layer of Alfredo sauce on the bottom. Layer 3 lasagna noodles, half of the shredded chicken, half of the sautéed mushrooms, and a third of the mozzarella cheese. Repeat layers, ending with noodles topped with remaining Alfredo sauce and cheeses.
- Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until cheese is bubbly and golden.
- Let the lasagna cool for a few minutes before slicing. Garnish with fresh parsley before serving.
Notes
Cook the lasagna noodles al dente to prevent them from becoming mushy. Feel free to add more vegetables, like spinach or bell peppers, for extra nutrition. If you like it spicy, add some red pepper flakes to the sauce.