Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 10 minutes
Yield: 8 servings
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 (8-ounce) package sliced mushrooms
- 1 red bell pepper, chopped
- 3 cups cubed, cooked chicken
- 1 (8-ounce) package cream cheese, cubed
- 1 (16-ounce) jar Alfredo sauce
- 1/2 cup milk
- 12 no-boil lasagna noodles
- 1 cup shredded Havarti cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
In large skillet, heat olive oil over medium heat. Add onion and garlic; cook and stir until crisp-tender, about 5 minutes. Add mushrooms and red bell pepper; cook and stir for 4 minutes longer. Add chicken and remove from heat.
In medium saucepan, combine cream cheese, Alfredo sauce, and milk. Cook and stir over low heat until cheese melts and sauce is smooth. Stir into chicken mixture.
Meanwhile, soak the no-boil noodles in cold water for 10 minutes. Drain, but do not pat dry. In small bowl, combine Havarti and mozzarella cheeses.
Place 1/2 cup of the chicken sauce in the bottom of prepared baking dish. Top with one-third of noodles, one-third of the chicken mixture, then one-third of the mixed cheeses. Repeat layers, ending with cheeses. Sprinkle with Parmesan cheese.
At this point you can cover the casserole and refrigerate for up to 24 hours.
Bake for 45-55 minutes or until casserole is bubbly and cheeses are melted and starting to brown. If refrigerated, add another 10-15 minutes to baking time.