Chicken Lagasne
Creamy chicken lasagna with artichokes and red peppers offers rich flavors and gooey mozzarella, perfect for comforting family dinners or entertaining guests with a hearty Italian-inspired dish.
Ingredients
- 16 oz. jar Alfredo sauce ⓘ
- Lasagna noodles
- 1/4 cup milk ⓘ
- 1 1/2 teaspoons dried oregano leaves ⓘ
- 3 cups chopped cooked chicken ⓘ
- 14 oz. can artichoke hearts in water, drained and chopped ⓘ
- 1/2 cup chopped red bell pepper ⓘ
- Small onion chopped ⓘ
- 1 clove garlic pressed ⓘ
- 12 oz. shredded Mozzarella cheese ⓘ
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Mix together Alfredo sauce, milk, and dried oregano leaves.
- Combine chopped cooked chicken, drained chopped artichoke hearts, chopped red bell pepper, chopped onion, pressed garlic, and shredded mozzarella cheese in a bowl.
- Spread a thin layer of Alfredo sauce on the bottom of a 9x13 inch pan.
- Layer cooked lasagna noodles over the sauce.
- Spread half of the chicken mixture over the noodles.
- Repeat the layers with remaining noodles, chicken mixture, and half of the remaining sauce.
- Pour the remaining Alfredo sauce over the top layer of the lasagna.
- Cover the pan with aluminum foil.
- Bake for 45 minutes, then remove the foil.
- Continue baking for an additional 15 minutes or until bubbly on top.
- Let sit for 15 minutes before serving.
Nutrition & Diet Analysis (per serving)
521
kcal
26% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).