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Pampered Chef: Please share the Chicken Alfredo Lasagna recipe!

  1. Tanoi

    Tanoi Member

    The Chicken Alfredo Lasagna recipe is found with the Use and Care slip that comes with the Rectangle Stone Baker, but I've lost it. I used to make it all the time, and I'm supposed to make 2 of them for my husband and his Coast Guard crew tomorrow for dinner. I tried looking it up online on CC and on here and can't seem to find it. It has spinach, artichoke hearts, chicken, alfredo sauce, bell pepper, ect. in it. Could someone please copy it for me. Thanks a million!
    Mar 22, 2009
  2. lissahope26

    lissahope26 Member

    I just got the new white rectangle stone baker and it comes with a veggie lasagna recipe. I sure would like to try this alfredo one!
    Mar 22, 2009
  3. pjpamchef

    pjpamchef Member Silver Member

    If you go to CC and click on recipes, and then use and care, stoneware, rectangle baker cranberry, you will find primavera lasagna. I think that is what you are looking for.
    Mar 22, 2009
  4. Geekgirl69

    Geekgirl69 Advanced Member Gold Member

    This is the one I have on my use and care card


    10 Uncooked lasagna noodles

    1 jar Or 16 oz white Alfredo pasta sauce

    1/4 cup Milk

    1 1/2 tsp Dried oregano leaves

    3 cups Coarsely chopped cooked chicken (use rotisserie-cooked for convenience)

    1 can Or 14 oz artichoke hearts in water, drained and chopped

    1/2 cup Chopped red bell pepper

    1/4 cup Finely chopped onion

    1 Garlic clove, pressed

    3 cups Or 12 oz shredded mozzarella cheese

    1 pkg Or 4 oz crumbled feta cheese

    2 cups Or 4 oz packed fresh baby spinach leaves

    1. Preheat oven to 375. Cook noodles according to package directions, using shortest cook time; drain. In small bowl, combine Alfredo sauce, milk and oregano. Whisk until blended. Set aside.

    2. Coarsely chop chicken. Chop artichokes, bell pepper and onion, press garlic and add mozzarella and feta cheese. Mix well.

    3. To assemble lasagna, spread 2/3 cup of the Alfredo sauce mixture over bottom of rectangular baking dish. Top with half of the noodles, overlapping to fit. Layer half of the spinach leaves over noodles; top with half of the chicken mixture. Repeat layers, starting with half of the remaining sauce. After layering, pour remaining suace over top of lasagna.

    4. Cover baker with aluminum foil. Bake 45 minutes. Carefully remove foil. Continue baking 10-15 minutes or until bubbly. Remove from oven; let stand 15 minutes for easier serving. Cut into squares; serve.
    Mar 22, 2009
  5. chefshawna

    chefshawna Advanced Member Gold Member

    Wow, that sounds great! I'll have to try this one even though my family wouldn't eat any of it!
    Mar 22, 2009
  6. DebbieJ

    DebbieJ Legend Member

    Yep, all use and care recipes are available behind CC.
    Mar 22, 2009
  7. Geekgirl69

    Geekgirl69 Advanced Member Gold Member

    That's the one that comes with the unglazed baker, it's not the primavera and I could never successfully find it on CC, I use it so much I typed it in file.
    Mar 22, 2009
  8. Tanoi

    Tanoi Member

    OMG Thank you thank you thank you Lynda!!!!

    I've tried multiple times to find that under the use and care section on CC and it's never there. That is definitely the recipe I was looking for. You are a complete LIFESAVER!

    For those that haven't tried it, it is 100% delicious!
    Mar 22, 2009
  9. Geekgirl69

    Geekgirl69 Advanced Member Gold Member

    Aww Shucks! I don't know about being a lifesaver but I am definitely a dinner saver, lol.

    You are very welcome, like I said earlier, I have misplaced it many times so I have it on my computer now.
    Mar 22, 2009
  10. heat123

    heat123 Legend Member Silver Member

    This RECIPE is the BOMB! Everyone who has ever had it when I made it LOVED it! :D
    Mar 22, 2009
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