Chicken lasagna has been one of my favorite things to make for large groups or to take to people for many years. The first recipe I created several years ago is good, but through the years, I decided to get away from condensed soups. That one has cream of chicken soup. If you still like to use canned soups, then go ahead! It's very good! But if you like Alfredo sauce and whole foods better, then go with this one. It's not low fat, but uses whole foods such as real butter, whipping cream, and cheese. You could easily make it gluten free by buying gluten free lasagna noodles or serve the mixture over a different variety of gluten free noodles. Anyway, it's delicious! I had never written down the recipe, just eyeballed it, but recently I needed to make it for the football team, so took the time to measure everything. If making for a large group, double the recipe. Three of each layer will fit well into the large catering disposable pans from Sam's Club.
ALFREDO CHICKEN LASAGNA
1 - 2.5 lb. bag frozen chicken tenderloins
2 tsp. salt (divided)
1 quart heavy whipping cream
1 stick butter
6 cups grated Parmesan cheese (not the canned variety, but fresh)
3 T. granulated garlic
6 - 9 uncooked lasagna noodles (no need to buy the special no-cook variety)
2 lbs. shredded mozzarella, Monterey jack, or colby jack cheese
In large pot, cook frozen chicken tenderloins and 1 tsp. salt, covered, over medium-high heat. Cook until chicken is white. Leave lid on pot and allow to sit for 5-10 minutes. Remove lid and rinse chicken pieces. (I don't like the "goo" that the chicken collects! I also remove the membrane at this time.) Drain juices and return the chicken back to the pot. With electric mixer, shred chicken. Add to pot remaining tsp. of salt (or more to taste), heavy whipping cream, butter, Parmesan cheese, and granulated garlic. Cook until cheese and butter melts.
Depending on the depth of your 9 x 13 dish, you will have 2 or 3 complete layers. The disposable pans and lasagna pan types are deeper. Layer 3 lasagna noodles, a third or half of the chicken mixture, a layer of mozzarella, Monterey jack, or colby jack cheese. Repeat layers.
Bake on 350* for 45-60 minutes, depending on how browned you want it. I usually cover it for the first half of the baking time. For the larger pans, you can put in the oven several hours in advance, on 200*, then just turn it up the last hour or heat until bubbly and browned.
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