Chicken Primavera Alfredo Lasagna

                       Chicken Primavera Alfredo Lasagna

Ingredients:
12 cooked lasagna noodles
2 jars Alfredo sauce
1/2 head finely chopped broccoli (about 2large stalks)
1/2 head finely chopped cauliflower
3 carrots shredded
2 boneless chicken breasts cut into 1" cubes
1 8 oz container ricotta cheese
2 bags shredded mozzarella cheese
1 cup grated Parmesan cheese
2tbl Italian seasoning
Salt 
Pepper
Olive oil

Heat 2 Tbl olive oil over medium high heat in a large pan
Season chicken cubes with salt and pepper
Cook chicken cubes in pan (about 5 minutes each side) until golden brown on the outside and thoroughly cooked inside.
While chicken is cooking, steam cauliflower until very tender.

Put cooked cauliflower in a medium bowl and mash until very fine.
Add ricotta cheese, Parmesan cheese and italian seasoning to cauliflower and mix well.




 
Take cooked chicken and dice into small pieces.
Place chicken into a medium bowl and add broccoli, carrots, and 1 jar of Alfredo sauce, mixing well.





Preheat oven to 350*
In a 13x9 baking pan, pour half of the second jar of Alfredo sauce at the bottom, spreading it around to throughly cover the bottom of the pan. Place 3 lasagna noodles along the bottom.





Spoon 1/3 of the ricotta mixture on top of the noodles, spreading it out to cover noodles
Spoon 1/3 of the chicken mixture on top of the ricotta mixture, spreading it out to cover the noodles.
Sprinkle 1/3 of one of the bags of mozzarella on top of the chicken. Place 3 more lasagna noodles on top and repeat the layers of ricotta, chicken and mozzarella. Repeat above step.

Place last 3 noodles on top, then pour remaining Alfredo sauce on top.  Sprinkle entire second bag of mozzarella cheese on top.  





 

Cover with foil and bake 40 minutes.
Remove from oven, remove foil and then bake an additional 10 minutes until cheese is bubbly and sides are golden brown.
Let cool 5 minutes then serve.

Broccoli Rice and Cheese Casserole Recipe

I'm always looking for a yummy side dish that everyone will eat, and this one definitely made the cut. I found the recipe a few years ago, and after many changes I finally got it how I like it...super creamy and cheesy and full of flavor! It makes 6 servings, but is so tasty that there are times it is gobbled up even brfore the actual main dish.

Ingredients:
1 medium sweet onion finely chopped
1 10oz package frozen broccoli
4 tbl butter
1 can cream of mushroom soup
3 cups cooked wild rice
1 tbl minced garlic
2 stalks celery finely chopped
1 1/2 cups shredded Monterey jack/cheddar jack cheese
1 lb velvetta cheese, cut into 1" cubes
Celery salt
Pepper

What to do:
Preheat oven to 350*
In a skillet, melt the butter and sauté the onion and garlic until onions are tender and lightly browned. Set aside to cool.
Steam the broccoli until thawed. Drain and set aside to cool.
Heat the velvetta until it is melted and smooth, and then mix into the rice. Let cool.
Add the cooled rice mixture, cooled broccoli, cooled onions, can of soup, celery, & 1 cup shredded cheese.
Add celery salt and pepper to taste.
Put into an oven safe baking dish or casserole dish.
Top with the remaining 1/2 cup shredded cheese and cover with either an oven safe lid or foil.
Bake for 20 minutes then remove lid/foil and bake an additional 10-15 minutes or until cheese on top bubbles.