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Chicken Lasagna Florentine

Chicken Lasagna Florentine

H-E-B Showtime, October 2011

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3 reviews

Family-friendly

Quick and easy

For rotiserrie chicken, discard skin, remove meat from bones and chop.

Prep Time:

25 minutes

Cook Time:

45 minutes

Makes:

8 servings

Ingredients

9 dried lasagna noodles, regular or whole wheat

2 1/2 c. prepared Alfredo sauce, regular or light

2 Tbsp. fresh-squeezed lemon juice

1/2 tsp. cracked black pepper

1 rotisserie chicken or 3 c. chopped, cooked chicken

9 - 10 oz. fresh spinach

1 jar H-E-B Red Pepper Tapenade

1 c. shredded H-E-B Italian Blend Cheese

Instructions

Preheat oven to 350°F. Cook noodles according to package directions. Rinse and drain well.

In the meantime, combine Alfredo sauce, lemon juice and cracked black pepper in a large bowl. Add chicken, spinach and red pepper tapenade.

Coat a 9x13-inch baking dish with non-stick spray. Arrange 3 noodles in bottom of dish. Top with one-third chicken mixture. Repeat layers twice. Cover dish with foil.

Bake casserole 40 minutes or until hot. Discard foil; sprinkle cheese over top. Return to oven and bake 5 more minutes or until cheese melts and browns lightly. Let stand 10 minutes; cut into squares and serve.

Nutritional Information

No Nutritional Information Available

Source:

H-E-B Showtime, October 2011