Cajun Chicken Lasagna You Have To Try
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|Cajun Chicken Lasagna|
"This lasagna has simply the proper amount of zing to it. The key to that is the andouille sausage...Probably now not correct for everybody counting energy either! The meat aggregate would be properly served over fettuccine noodles, in case you would really like to store time"
- 1 (16 ounce) bundle lasagna noodles
- 1 pound andouille sausage, quartered lengthwise and sliced
- 1 pound skinless, boneless hen breast halves - reduce into chunks
- 2 teaspoons Cajun seasoning
- 1 teaspoon dried sage
- half of cup chopped onion
- half of cup chopped celery
- 1/4 cup chopped crimson bell pepper
- 1 tablespoon finely chopped garlic
- 2 (10 ounce) boxes Alfredo Sauce, divided
- 1 half cups shredded mozzarella cheese
- half of cup grated Parmesan cheese
|Prep : 15M||Cook : 12M||Ready in : 1H45M|
- Preheat oven to 325 levels F (one hundred sixty five ranges C). Bring a big pot of lightly salted water to a boil. Add pasta, and cook for 8 to ten minutes, or until al dente; drain.
- In a big skillet over medium-high warmth, combine sausage, chook, Cajun seasoning and sage. Cook until fowl is not pink and juices run clean, about 8 mins. Remove meat from skillet with a slotted spoon, and set aside. Saute onion, celery, bell pepper and garlic till tender. Remove from warmness, and stir in cooked meat and one box Alfredo sauce.
- Lightly grease a 9x13 inch baking dish. Cover backside with 4 lasagna noodles. Spread with half of the beef combination. Repeat layers, and cover with a layer of noodles. Spread last Alfredo sauce over pinnacle. Top with mozzarella cheese and sprinkle with Parmesan cheese.
- Bake in preheated oven for 1 hour. Let stand 15 minutes before serving.
- Reynolds® Aluminum foil may be used to maintain meals wet, prepare dinner it flippantly, and make smooth-up less difficult.
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