Cajun Chicken Lasagna

This is one of the " many" recipes that Willard sent to me.

All of the ingredients should be easy to find in your local stores.

Just follow the directions and enjoy!!

Macdaddy.




Cajun Chicken Lasagna

Book: Louisiana
Chapter: Chicken

Serves: 12

16 Lasagna noodles
1 pound andouille sausage chopped into 1/4" pieces
1 pound boneless skinless chicken breast halves cut into 3/4" cubes
Tony's ( this is seasoning)
1 teaspoon sage
1/2 cup chopped onions
1/2 cup chopped celery
1/4 cup chopped green bell peppers
1 tablespoon minced garlic
2 10-ounce containers Alfredo sauce
1/2 cup grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese

Heat oven to 325 degree F.

Cook noodles.
Drain and 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, 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.

Lightly grease a 3-quart rectangular baking dish.
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.