Venango County Recipe of the Day: Alfredo Chicken Lasagna

| February 28, 2018

Serve this delicious one-dish meal with salad and garlic toast! Sponsored by Franklin-Oil Region Credit Union.

Alfredo Chicken Lasagna


6 oz. boneless skinless chicken breast, cut into bite-size pieces
1 cup sliced fresh mushrooms
2 tbsp. chopped onion
1 garlic clove, minced
1 tbsp. olive oil
1 tbsp. all-purpose flour
1 cup Alfredo sauce
3/4 cup 2% cottage cheese
1/4 cup plus 2 tbsp. shredded Parmesan cheese, divided
1 egg, lightly beaten
1/2 tsp. Italian seasoning
1/2 tsp. dried parsley flakes
6 lasagna noodles, cooked and drained
1-1/2 cups shredded part-skim mozzarella cheese


~Preheat oven to 350°.

~In a large skillet, saute the chicken, mushrooms, and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually stir in Alfredo sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened.

~In a small bowl, combine the cottage cheese, 1/4 cup Parmesan cheese, egg, Italian seasoning, and parsley.

~Spread 1/2 cup Alfredo mixture in an 8″ x 4″ loaf pan coated with cooking spray. Layer with two noodles, half of the cottage cheese mixture, 3/4 cup Alfredo mixture, and 3/4 cup mozzarella cheese. Sprinkle with remaining Parmesan cheese. Repeat layers.

~Cover and bake for 30 minutes. Uncover; bake 10 minutes longer. Let stand for 10 minutes before cutting.

Venango County Recipe of the Day is Sponsored by Franklin-Oil Region Credit Union.

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