Dinner for the Week
SUNDAY-Chicken and Spinach Alfredo-adapted from Allrecipe http://allrecipes.com/recipe/chicken-and-spinach-alfredo-lasagna/detail.aspx?event8=1&prop24=SR_Title&e11=chicken%20and%20spinach%20alfredo%20lasagna&e8=Quick%20Search&event10=1&e7=Recipe%20Search%20Results
MONDAY-Poppy Seed Chicken
TUESDAY-Spaghetti
WEDNESDAY-LEFT OVERS
THURSDAY-Salad Bar
FRIDAY-??? UPDATE SOON
SATURDAY-food on the PIT-Now to convince someone to be in charge of that...
Chicken and Spinach Alfredo
Ingredients
- 1 (8 ounce) package lasagna noodles
- 3 cups heavy cream
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1 cup grated Parmesan cheese
- 1/4 cup butter
- 1 tablespoon olive oil
- Garlic Powder
- 1 roasted chicken, shredded
- salt and ground black pepper to taste
- 1 cup ricotta cheese
- 1 bunch fresh spinach, rinsed
- 3 cups shredded mozzarella cheese
Directions
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water.
- In a saucepan over low heat, mix together heavy cream, cream of mushroom soup, Parmesan cheese, and butter. Simmer, stirring frequently, until well blended.
- Heat the olive oil in a skillet over medium heat. Mix in the chicken with Garlic Powder, and cook until heated through. Season with salt and pepper.
- Lightly coat the bottom of a 9x13 inch baking dish with enough of the cream sauce mixture to coat. Layer with 1/3 of the lasagna noodles, 1/2 cup ricotta, 1/2 of the spinach, 1/2 the chicken mixture, and 1 cup mozzarella. Top with 1/2 the cream sauce mixture, and repeat the layers(reserving a cup of sauce). Place the remaining noodles on top, and spread with remaining sauce.
- Bake 1 hour in the preheated oven, or until brown and bubbly. Top with the remaining mozzarella, and continue baking until cheese is melted and lightly browned.
No comments:
Post a Comment