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    You are in: Home / Recipes / Chicken and Roasted Red Bell Pepper Lasagna Recipe
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    Chicken and Roasted Red Bell Pepper Lasagna

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    20 mins

    1 hrs 10 mins

    Brookelynne26's Note:

    From the Southern Living Comfort Food Cookbook.

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    Ingredients:

    Servings:

    Units: US | Metric

    Sauce

    Filling

    • 4 cups finely chopped cooked chicken
    • 2 (8 ounce) containers chive and onion cream cheese
    • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
    • 3/4 teaspoon garlic salt
    • black pepper, to taste
    • 9 no-boil lasagna noodles
    • 2 cups shredded italian three-cheese blend

    Directions:

    1. 1
      Make the sauce: Process all ingredients in a food processor until smooth, stopping to scrape down sides.
    2. 2
      Preheat oven to 350°F.
    3. 3
      Stir together the chicken, cream cheese, spinach, garlic salt, and pepper.
    4. 4
      Layer a lightly greased 11x7 inch baking pan with one-third of the Red Bell Pepper sauce, 3 noodles, one-third chicken mixture, and one-third cheese. Repeat layers twice. Place baking dish on a baking sheet.
    5. 5
      Bake, covered, for 50 to 55 minutes. Uncover and bake 15 minutes longer.

    Ratings & Reviews:

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    Nutritional Facts for Chicken and Roasted Red Bell Pepper Lasagna

    Serving Size: 1 (216 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 383.0
     
    Calories from Fat 250
    65%
    Total Fat 27.8 g
    42%
    Saturated Fat 15.6 g
    78%
    Cholesterol 124.2 mg
    41%
    Sodium 410.0 mg
    17%
    Total Carbohydrate 6.1 g
    2%
    Dietary Fiber 1.9 g
    7%
    Sugars 2.3 g
    9%
    Protein 27.7 g
    55%

    The following items or measurements are not included:

    alfredo sauce

    no-boil lasagna noodles

    three-cheese blend

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