Sunday, August 9, 2009

Cajun Chicken Lasagna

Despite the fact that I have not eaten chicken in about 2 years now this recipe is one of my most requested and favorite go-to staple dishes. I have a lot of meat eating friends. This is not a quick and easy dinner fix but is well worth the time and effort for the lasting impression you will leave upon those you serve this dish to. For extra oomph skip the jarred alfredo sauce and whip up a small batch from scratch on your own. Fresh is always better..but no judgies from me if you prefer to stick to the recipe. I have passed the jarred stuff off as my own on more than one occassion....*sssssssh..that is seriously private information!!*

Better Homes & Gardens Cajun Chicken Lasagna

Ingredients-
16 dried lasgana noodles
1 pound sausage, quartered lengthwise and sliced
1 pound skinless boneless chicken breast halves, cut into 3/4 inch cubes
2-3 tsp. cajun seasoning
1 tsp dried sage, crushed
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green sweet pepper
1 tbsp. finely chopped fresh garlic
2 10 ounce containers of light alfredo sauce
1/2 cup grated parmesan cheese
nonstick cooking spray
1 1/2 cups shredded mozzarella cheese

Directions-
1. Preheat oven to 325 degree F. Cook noodles according to package directions. Drain; rinse. Combine sausage, chicken, Cajun seasoning, and sage. In a large skillet cook meat mixture 8 minutes or until chicken is no longer pink. Remove from skillet using a slotted spoon, reserving drippings in skillet. Set meat mixture aside; keep warm. In same skillet cook onion, celery, sweet pepper, and garlic in drippings until vegetables are tender. Stir in meat mixture, one container of the Alfredo sauce, and Parmesan cheese.

2. Lightly coat a 13x9x2-inch baking dish or 3-quart rectangular casserole with nonstick spray. Arrange 4 noodles in bottom of dish. Spread with 2 cups of the meat-vegetable mixture. Sprinkle with 1/2 cup of the mozzarella. Repeat layers, ending with noodles. Carefully spread remaining Alfredo sauce over the top (if sauce is too thick, heat slightly). Cover; bake 1 hour or until heated through. Let stand 15 to 20 minutes before carefully cutting. Makes 12 servings.

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