This was from a packet of recipe cards that I was given for my birthday. It turned out very nice! Everyone loved it...even David would have loved it if he would have just tried it...he's not much of an alfreo person...lol
1 jar of alfredo sauce (I made my own sauce...it will cut back on the sodium and preservatives AND it just tastes better!)
1 3/4 milk
3 cups chopped cooked chicken
12 oz. small curd cottage cheese
1/4 c grated parm cheese
3 medium tomatoes, chopped
1 medium onion, finely chopped
1 package no boil lasagna noodles (again you can make your own for a fresher and healthier recipe using wheat flour)
4 cups shredded mozzerella cheese, divided
desired seasonings
(I also added green peppers...add whatever veggies you want!)
Preheat oven to 375. Combine alfredo sauce and milk in a large bowl. Mix well. Stir in the chicken. Set aside. Combine the cottage cheese, parm, tomatoes, onion, other veggies, and seasonings. Mix well. Set aside.
Spread 1 cup chicken mixture in the bottom of the baking dish (13x9). Cover with 3 noodles. Spoon 1 cup cottage cheese mixture over the noodles. Spread 3/4 cup chicken mixture over the cheese mixture. Sprinkle with 1 cup of shredded cheese. Repeat the layers twice. Top with the remaining noodles. Top noodles with remaining chicken and cheese.
Cover with foil and bake for 50 minutes. Uncover and bake until bubbly and cheese is lightly browned, 10-15 minutes longer. Let stand for 10 minutes before serving.
