3 Reviews

This is a very good recipe, and pairs really well with any jar of alfredo sauce. I generally won't use jars of alfredo unless it is in a recipe like this where it get mixed with onions, mushrooms, and garlic. Very yummy and turned out beautifully.

I didn't use the loaf pan for the simple reason that all of mine are in the freezer at the moment, but will try that set up sometime soon. It sounds interesting!

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Better Every Day January 15, 2012

I'm a glutton for punishment--I made this for a get-together with friends without trying it first. I have to admit that I was nervous because I'd never even tasted this kind of lasagna before. But it was delicious! Even my picky child liked it. I left out the mushrooms because my hubby doesn't like them and I left out the onions because my father-in-law can't eat them, but it still turned out great. My mother-in-law asked for the recipe, which was a great compliment. This is a keeper for me. Thanks for a great recipe!

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Whinyard May 01, 2008

I really enjoyed this recipe! This is the first time I've had chicken lasagna & used alfredo sauce. I used the low fat sauce from this site (Low-Fat/Lite Alfredo Sauce). I used about 8 oz chicken, omitted the mushrooms & flour. I used low fat cottage cheese & mixed in 3 tbsp parm cheese into the filling. I also used part skim mozz cheese & whole wheat noodles. I did find the whole "loaf pan lasagna" concept to be interesting, but besides having some trouble getting the first piece out, it worked out fine! It's very creamy, delicious & cheesy! Will keep this for sure!

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LUVMY2BOYS February 21, 2007
Alfredo Chicken Lasagna