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The ingredients needed to make Chicken Lasagna Blanco:
- Provide 2 lb chicken tenderloins cut into 1in piecies
- Provide 36 oz white cheese (i used monterey, mozzarella, parmesean, fontina, provolone and asiago)
- Take 30 oz allfredo sauce
- You need 15 oz ricotta
- Get 8 oz spinach
- Provide 1 head brocolli
- Get italian seasoning
- Provide oregano
- Get thyme
- Provide salt and pepper
- Take 8 oz button mushrooms sliced
- You need 1 packages no boil lasagna noodles
Instructions to make Chicken Lasagna Blanco:
- Heat oven to 350.
- Cook chicken seasoned with Italian seasoning, oregano, thyme, salt and pepper. Set aside
- Chop broccoli and boil for 10 minutes then drain.
- In a sauce pan add 15 ounces of Alfredo, spinach, broccoli and mushrooms and heat on low. Add ricotta and stir until blended.
- Lightly cover the bottom of a lasagna pan with Alfredo (this is where you will use the other 15 ounces) begin layering. 3 lasagna sheets, Alfredo mixture, chicken, cheese. Continue until you only have 3 lasagna sheets left. For the final layer use the remaining Alfredo mixture and top with cheese. Cover and bake for 25 minutes, uncover add more cheese and bake for an additional 5 minutes. Cool 10 minutes and enjoy!
Dice the mushrooms and the chicken. Making the lasagna: Place a layer of pasta, then some mozzarella, parmigianno, chicken meat and a ladle of broth. It's loaded with three layers of pasta, homemade chicken Alfredo sauce, creamy ricotta (with a secret trick) spiked with spinach and artichokes, and gooey mozzarella cheese. Continue layering the lasagna in the same manner with remaining ricotta mixture, chicken sausage mixture, sauce and lasagna noodles, ending with pasta. Spread the remaining sauce over the top and sprinkle with remaining parmesan cheese.
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