Chicken Alfredo Lasagna

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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Chili Bar!

Recently we had our church youth group over for a meal and devotional.  I wasn't sure what I was going to serve them at first, but my mom suggested something she had seen somewhere - a chili bar!

It worked out perfectly, and it was lots of fun!  We had chili, hot dogs, Frito chili pie, nachos, and baked potatoes (potatoes not shown) for options.  I used big and little stainless steel bowls for serving all of the foods and condiments.

If I had time, I would have liked to make a "CHILI BAR" banner and little signs for each of the bowls. It would have been cute, but I don't think the kids would have noticed!

They only cared about getting together, eating, and enjoying playing in the yard. :) After the meal, we sang and had a short devotional thought from my husband.  The "Chili Bar" will become a standard meal for the youth group.  Thanks, mom!

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Chicken Lasagna for a Group (Serves 24)

Posted by Lori:

Yesterday I posted Beef Lasagna for a Large Group and today, here is the Chicken Lasagna for a large group.  With this recipe, I used the same large Hefty brand disposable baking pan.  The measurements were 19 1/2 inches x 11 1/2 inches x 3 1/2 inches.  The chicken lasagna never sets up quite as pretty as the beef lasagna does.  I've tried decreasing the liquids some, but it makes it too dry.  SOOOOO, I've opted for a flatter, but better tasting lasagna.  No one seems to mind!

Chicken Lasagna for a Group (Serves 24)

2 bags (sold in 2.5 or 3 pound bags) frozen chicken breasts or chicken tenderloins
2 cans Family Size (26 ounce) Cream of Chicken soup
6 ounce bag shredded Parmesan Cheese
1 can evaporated milk
1 cup chicken broth
3 tablespoons garlic powder
1 tablespoons salt
2 lb. bag Colby-Monterey Jack cheese, shredded (you may not use it all)
16 lasagna noodles (uncooked)

Place chicken in large stock pot. Cover with water.  Boil chicken breasts in large stock pot over medium-high heat.  Cook until meat is no longer pink.  Drain water. Chop or shred chicken into small pieces and return chicken to stock pot.  Combine soup, chicken broth, Parmesan Cheese, evaporated milk, garlic powder, and salt.  Simmer until cheese melts.  Layer 8 lasagna noodles on bottom of disposable pan.  Pour half of chicken mixture over noodles.  Sprinkle on about half of Colby-Monterey Jack cheese.  Repeat layers:  noodles, chicken mixture, and Colby-Monterey Jack cheese. Cover and refrigerate or freeze until ready to bake.  If frozen, allow at least 24 hours to thaw in the refrigerator.  Bake, uncovered, in a 350 degree oven for 45 - 60 minutes, or until cheese begins to brown around edges.
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Beef Lasagna for a Group (Serves 48)

Posted by Lori:

I mentioned on my devotional blog a few days ago about making large lasagnas for the youth group this past Sunday night.  Today I thought I would share this recipe with you.  It is a lot like the beef lasagna I've posted before, but a little bit different and in larger quantities, of course.  You actually could get more servings with smaller cut pieces, but hey, I was feeding teenagers - lots and lots of teenagers - so 24 servings per pan was great!  I used two 19 1/2 inch x 11 1/2 inch x 3 1/2 inch foil disposable baking pans- Hefty brand.  They are really sturdy, but still need some support on the bottom due to the heaviness of the lasagna. I'll post the large group recipe for Chicken Lasagna tomorrow night.

Beef Lasagna for a Group (48 Servings)

32 lasagna noodles (2 - 1 pound boxes)
10 pounds hamburger
5 - 10 1/2 ounce cans of spaghetti sauce
5 packages thick and zesty spaghetti sauce mix
5 tablespoons onion powder
5 tablespoons garlic powder
1 cup apple cider vinegar
3 - 24 ounce containers small curd cottage cheese
2 - 6 ounce packages grated Parmesean cheese
2 - 2 pound packages grated Mozzerella cheese
Salt/Pepper to taste

In large pot, brown hamburger meat over medium-high heat.  Drain browned meat on paper towels and return to pot.  Add cans of spaghetti sauce, spaghetti sauce mixes, onion and garlic powders, apple cider vinegar, salt and pepper, to taste.  Simmer on medium heat for about 15 minutes, stirring often.  Layer 8 uncooked lasagna noodles in bottoms of both baking pans.  Top noodles with 1/4 of meat mixture, followed by 1 1/2 containers of cottage cheese, then half of one package of Parmesean cheese, and then about half of one package Mozzerella cheese.  Repeat all layers, except for cottage cheese:  8 uncooked noodles, 1/4 of meat mixture, 1/2 package of Parmesean cheese, and the other half package of Mozzerella cheese (or as desired).

Refrigerate lasagna until ready to bake.  Because the noodles are not cooked, it is best to prepare it in advance then cook later - even the next day or two.  Lasagnas may be frozen as well.  Allow at least 24 hours to thaw in refrigerator before baking.  Bake at 350 degrees for 45 - 60 minutes, or until cheese begins to lightly brown around the edges.
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