Here is the recipe, enjoy!
Alfredo Sauce
1 pint heavy cream
1/2 cup butter
2 tbs garden vegetable cream cheese
1 cup parmesan cheese
2 tsp garlic powder
1 tsp salt
1 tsp pepper
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| In a small sauce pan combine butter, heavy cream and cream cheese. |
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| Simmer until melted, add parmesan and garlic powder |
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| Simmer on low for 15-20 minutes, add salt and pepper |
5 Chicken Breasts, shredded
2~6.5 oz Jar Artichoke Hearts
12 oz Baby Bella Mushrooms, chopped
4 cups shredded parmesan
2 tbs olive oil
1 cup chopped red onion
4 small tomato's
2 green onion chopped
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| Boil chicken, let cool and shred |
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| Boil entire box of Lasagna |
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| Lay flat and let cool |
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| Saute mushrooms and onions in olive oil |
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| Chop tomato's, artichokes and green onions |
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| Shred the cheese |
Now its time to layer!
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| Start with the Alfredo sauce |
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| Layer the Lasagna and add the alfredo sauce, next add the chicken and artichokes |
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| Add the tomatoes, mushrooms and onions |
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| Add the cheese and repeat layers! Cover with foil and cook for 30 minutes in a preheated oven at 350. Remove foil and raise temp to 400 and cook for another 10-15 minutes |
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| Enjoy! |
