Crock Pot Chicken Alfredo Lasagna

• Meat

  • 2 1/2 cups Rotisserie chicken, store-bought

• Produce

  • 1 tsp Garlic
  • 1 Parsley, dried

• Condiments

  • 2 15 oz jars Cheesy alfredo sauce

• Pasta & Grains

  • 9 Lasagna noodles

• Baking & Spices

  • 1 tsp Italian seasoning

• Dairy

  • 2 cups Italian cheese blend
  • 2 cups Mozzarella cheese
  • 1 15 oz container Ricotta cheese

• Liquids

  • 1/2 cup Water

Found on thecountrycook.net

Description

Directions

• First, cut up your rotisserie chicken. Set aside.
• Next, in a separate bowl combine Italian cheese blend with ricotta cheese.
• Mixture will be thick.
• Finally, in a third bowl, combine both jars of alfredo sauce with water, Italian seasoning and garlic.
• Assemble the lasagna layers: Spread 1/4 of the alfredo sauce into the bottom the slow cooker. Arrange 3-4 lasagna noodles on top of the alfredo sauce (break noodles to fit.)
• Spread 1/3 of the chicken on top of lasagna noodles.
• Then spread 1/3 of the cheese mixture on top of the chicken.
• Then repeat these same steps two more times (alfredo sauce, noodles, chicken, cheese mixture.) Try to make sure the alfredo sauce covers to the edge of the noodles.
• This will help the noodles cook properly.
• Finally, top with shredded mozzarella cheese and dried parsley (optional.)
• Cover and cook on low for 3-4 hours (or until noodles are tender.)

Nutrition