Ingredients Jump to Instructions ↓

  1. 2 lbs Chicken

  2. 3 cloves Garlic

  3. 1 tsp Rosemary

  4. 16oz pkg Shredded Swiss Cheese

  5. 16oz pkg Shredded Parmesan Cheese

  6. 16oz Cartons of Heavy Cream

  7. 12-16 oz Tub of Parmesan , romano, asiago cheese mix

  8. 1 box No Boil Lasagna Noodles

  9. 1 Small Box Frozen Spinach

  10. Salt & Pepper , to taste

  11. 1/4 cup Olive Oil

  12. 1 Tbsp Butter

Instructions Jump to Ingredients ↑

  1. Cut chicken into strips and add chicken, olive oil and butter into a pan and cook until chicken is done, about 5 min. While the chicken cooks, mince the garlic and rosemary together, add this to the chicken along with half of one of the cartons of cream, the Swiss cheese and spinach, stir to mix. In a separate pan, pour the full carton of cream in and bring to a simmer, stirring frequently. Add the Parmesan, one handful at a time until fully integrated. In a baking dish, ladle one scoop of the cheese sauce in the bottom, layer four sheets of noodles, then one layer of the chicken mixture. Then, sprinkle some of the cheese mix, another layer of noodles, sauce, chicken, and cheese mixture. Finish off with the last layer of noodles, the rest of the sauce, the final half of the cream from the half empty carton and the rest of the cheese mix. Place it in the oven, covered on 375 for 50 minutes. then uncovered for 10 minutes. Remove from the oven and let set for 10 minutes, serve and enjoy.


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