This pasta dish is unlike any other you have tried. I have never even seen a restaurant that makes this pasta dish. Chicken Alfredo comes in no other way than fettuccine with chicken and sauce but now with this? You can carry it to any potluck or dinner party you would like! Easy and delicious, you will not want to miss this!
Yes, yes yes! This is easy to prepare in the crockpot and run off to relax (see what I did there?).
This is definitely heaven in a bowl (or well, in a Crock Pot).
Ingredients
2 tablespoons Bertolli oil
1/2 cup onions, sliced and diced
1 clove garlic, minced
2 pounds boneless skinless chicken breast, cubed
1/2 teaspoon Season All
1/4 teaspoon ground pepper
12 lasagna noodles, uncooked
4 cups (32 ounces) homemade Alfredo sauce
1/3 cup water, divided
2 cups (16 ounces) ricotta or cottage cheese
2 cups Kraft mozzarella cheese, shredded
1 tablespoon oregano
Instructions
In a large skillet on medium high heat, warm oil. Add onions and garlic. Saute until onions are transparent.
Add cubed chicken and season with Season All and pepper. Cook chicken on medium heat stirring occasionally until all sides are lightly browned and cooked through (about 10 minutes). Set aside.
Grease the bottom and sides of a 6- to 7-quart slow cooker.
Break 4 lasagna noodles in half and situate to fill the bottom of the stoneware.
In the following order, layer 1 1/4 cups Alfredo sauce, half of water, half of chicken, and 1 cup of ricotta or cottage cheese over the noodles.
Sprinkle one third of the Mozzarella over the ricotta or cottage cheese.
Add another layer of 4 lasagna noodles broken in half to fit over the meat mixture.
In the following order, layer 1 1/4 cups Alfredo sauce, half of water, the remaining chicken and remaining cup of ricotta or cottage cheese. Top with the second third of mozzarella.
Layer the remaining noodles, sauce and mozzarella. Sprinkle with oregano.
Cover and cook on low heat 4-5 hours, but no longer than 5.
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Quick Tip: To save time, use bottled Alfredo sauce.