This weekend I spent some time at the lake at my parent’s home. It’s Riley’s favorite place to be.. and I can’t blame him with the ducks to feed, fish to catch, and of course all the land for tractor rides..it’s a mini museum! It was my favorite place to be growing up too! So we stayed through dinner Saturday night and my mom and I experimented with dinner. Here is our version of Cheesy White Chicken Lasagna. It was fantastic and I can’t wait to make it again!!
First we cooked three chicken breast in the crockpot (on high for about 5 hours). We deboned and shredded the chicken. But honestly you can cook it any way you prefer!
Second we boiled a box of lasagna noodles and while that was going we sautéed a bag of baby spinach and Dole broccoli slaw (which is broccoli slivers, carrots, and cabbage, it comes in the produce department in a bag.)
For our sauce we mixed two jars of alfredo sauce with a packet of ranch dip mix.
We then were ready to layer the lasagna.. noodles, veggies, chicken, mozzarella cheese, parmesan cheese, then repeat until you run out!
Here is a picture of us layering.. and then once it was all layered. We topped with extra cheese and crumbled garlic croutons!
We cooked it at 350 for 40 to 50 minutes.
YUMMMM! I seriously can’t wait to make this again! It was cheesy, full of flavor, and the veggies and chicken made the dish!