Chicken Alfredo Lasagna Casserole
The ultimate comfort food, Chicken Alfredo Lasagna Casserole is creamy, cheesy, and oh-so-satisfying! This easy weeknight dinner is perfect for family gatherings and will have everyone asking for seconds. Make it tonight to warm your home and hearts!
Equipment
- Skillet
- Frying Pan
- Saucepan
- Grater
- Chef's Knife
- Cutting Board
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
Ingredients
- 1 lb. mushrooms chopped into medium-size pieces
- 1 T olive oil plus 2 tsp.
- 8 cups diced, cooked chicken (see notes)
- 1 small onion chopped
- 2 tsp. Poultry Seasoning
- 2 tsp. garlic powder
- 1 tsp. dried sage (sometimes called rubbed sage; more or less to taste)
- 1 15 oz. Rao's Alfredo Sauce
- 4 Parmesan Cheese Folios cut in half
- 3 cups grated Mozzarella cheese
Instructions
- Cut up about 8 cups of diced chicken, a bit more or less won't hurt.
- Chop up 1 lb. mushrooms, heat the 1 T olive oil in a large frying pan, and cook until mushrooms are nicely browned and any released liquid had evaporated. Remove mushrooms to a plate.
- Add chopped onion (and a little more oil if needed) and cook the onion about 3 minutes.
- Then add Poultry Seasoning, garlic powder, and dried sage and cook a minute or two longer.
- Add the mushrooms and diced chicken to the frying pan and gently stir to combine.
- Then add Rao's Alfredo Sauce or your favorite Alfredo Sauce, stir to combine, and cook at a low simmer about 10 minutes, or until the sauce has thickened and reduced a bit.
- I used my favorite lasagna dish that's 7.5" x 11.5" x 3 inches deep; choose a size that's close to that. Spray the baking dish with non-stick spray.
- Cut the Folios in half and cover the bottom of the dish, putting the straight edge along the side of the dish. (I only needed two Folios per layer for my size dish but bigger casserole dishes might need three.)
- Put half the chicken/mushroom mixture over the Folios, spreading out so it's an even thickness.
- Put 1 1/2 cups grated Mozzarella over the chicken/mushroom layer.
- Make another layer of Folios, chicken/mushroom mixture, and the other 1 1/2 cups grated Mozzarella. (You can get by with a bit less cheese if you prefer.)
- Bake at 375F/190C for 30-35 minutes, or until the mixture is bubbling hot and the top is lightly browned.
- Let it sit for 10 minutes or so before you cut into eight pieces (although it will still taste great if you can't wait that long, it just won't hold together as well).
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days.
- Freezing: This casserole freezes well; simply cover tightly and reheat in the oven when ready to enjoy again!
- Tip: Allowing the casserole to sit before serving helps it hold together better.
- Tip: Don’t rush the browning of the mushrooms for enhanced flavor.
- Tip: Layering ingredients evenly is key to ensuring a consistent flavor in every bite.