Crockpot Chicken Alfredo Lasagna

Crockpot Chicken Alfredo Lasagna

12 lasagna noodles
2 (15 oz.) Alfredo sauce
1/3 C water
15 oz. ricotta cheese
Italian seasoning to taste
2 C mozzarella cheese
3 chicken breasts, cooked and diced
Nonstick cooking spray

Spray crockpot with cooking spray. Layer the following in the crockpot. Make sure the noodles are covered by sauce and cheese.
Layer 1-
break 4 uncooked lasagna noodles to fit into the crockpot and place them in the bottom
Top with 1/3 of Alfredo sauce, 1/2 of the chicken, 1/2 of the ricotta cheese, season with Italian seasoning, end with a little bit of cheese
Layer 2-
4 lasagna noodles-broken to fit
1/3 Alfredo sauce
1/3 C water
Remaining chicken
Remaining ricotta
Season with Italian seasoning
A little bit of mozzarella
Layer 3-
Remaining noodles, broken to fit
Remaining Alfredo sauce
Remaining mozzarella

Cover and cook on low for 4 hours.

Chicken Alfredo Roll Ups

Chicken Alfredo Roll Ups

1 (16oz) box lasagna noodles
2 (15oz) jars alfredo sauce
4 chicken breasts, cooked and diced finely
oregano, to taste
garlic powder,to taste
4 C shredded Mozzarella cheese

Nonstick cooking spray

Spray an 9x13 inch baking dish with nonstick spray and pour 1 cup alfredo sauce into the baking dish and spread out evenly. Cook lasagna noodles according to package directions. Drain and rinse the noodles with cold water and blot dry. Spread about 1 Tbsp. of the alfredo sauce over each noodle. Sprinkle with oregano and garlic powder to taste. Place some chicken on top of each noodle. Sprinkle with about 3 Tbsps of mozzarella. To roll up, start at one end and roll the noodles over the toppings. Place the roll ups in the pan, one by one, seam side down.  Pour the remaining alfredo sauce evenly over the top of the roll ups. Top with remaining mozzarella. Bake at 350°F for about 30 minutes or until the cheese is completely melted.

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Chicken Fettuccine Casserole

Chicken Fettuccine Casserole

4 boneless, skinless chicken breasts, cut into bite size pieces

Oil as needed

1 (16 oz) pkg fettuccine pasta, cooked and drained

1 C peas, frozen, thawed

2 (16oz) jars alfredo sauce

1 C grated parmesan cheese

1 C Italian seasoned bread crumbs

Nonstick cooking spray

Sauté chicken in small amount of oil until browned and cooked through. Stir together chicken, pasta, sauce, and peas. Pour into a 9x13 inch pan that has been sprayed with nonstick cooking spray. Cover with foil. Bake at 350°F for about 20-30 minutes, until warmed through. Remove foil and top with cheese and breadcrumbs. Bake an additional 5-10 minutes.

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