6 ounces cooked bacon cut into pieces
3 cups shredded rotisserie chicken
1/3 tbspn chives
9 Ounces grated cheddar
½ tspn Salt
½ tspn Pepper
1tspn garlic powder
3 Ounces parmesan
14 ounces of Alfredo sauce
1 tablespoons minced fresh parsley, divided
fresh lasagna sheets
Instructions:
- In a large skillet, cook bacon over medium heat until browned. Drain on paper towels. Transfer to a large bowl; add chicken and toss to combine.
- For sauce, in a large saucepan, add alfredo sauce at medium heat. Stir; gradually whisk in garlic powder, parsley, cheddar, salt and pepper. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat.
- Preheat oven to 190° Celsius 380° Fahrenheit. Spread 1/2 cup sauce into a greased 13×9-in. baking dish. Layer with a third of each of the following: meat mixture, sauce, grated cheddar and Parmesan cheese. Repeat layers twice.
- Bake, covered, 30 to 35 minutes. Sprinkle with remaining parsley. Let stand 10 minutes before serving.