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No Boil Barbecue Chicken Alfredo Lasagna

Ingredients

  • 3 chicken boneless skinless chicken breasts
  • 2 cups barbecue sauce
  • 1 box Barilla No Boil Lasagna Noodles
  • 1 cup Barilla Three Cheese Pasta Sauce
  • 1/4 cup butter
  • 4 oz cream cheese
  • 1 tsp garlic powder
  • 1 cup milk
  • 3 oz grated Parmesan cheese
  • 1 1/2 cups Four Cheese Cheddar Blend shredded cheese
  • 1 1/2 cups shredded Mozzarella cheese

Instructions

  • Preheat the oven to 350 degrees. Spray an oven safe baking dish with nonstick cooking spray. Add chicken breasts and cover with 1 cup barbecue sauce. Bake for 20-25 minutes or until done. Shred chicken. {Feel free to use shredded rotisserie chicken tossed with barbecue sauce instead.}
  • To make the Alfredo sauce: Melt butter in a medium saucepan over medium heat. Add cream cheese and garlic powder; stirring with whisk until smooth. Slowly add milk, whisking constantly. Stir in Parmesan and let stand for 2 minutes to thicken.
  • Mix 3/4 cup Alfredo sauce with 3/4 cup Four Cheese Marinara sauce. Pour 1/2 cup of this mixture into the bottom of a 9x13 baking dish and spread out.
  • Layer lasagna noodles on top of the sauce mixture. Top with 1/3 of the shredded chicken. Cover chicken with 1/3 of the shredded Cheddar cheese and 1/3 of the mozzarella cheese. Top with 1/3 cup of barbecue sauce. Repeat for a total of three layers when a set of noodles are you top layer.
  • Cover top layer of noodles with remaining 1 cup of the Alfredo and Four Cheese sauce mixture. Cover with remaining shredded cheese Cheddar cheese. Spread remaining 1/4 cup Four Cheese Pasta sauce on of top of mixture. Cover with remaining Mozzarella cheese. Bake covered with foil at 350 degrees for 30-25 minutes. Remove foil and bake an additional 5 minutes until cheese is bubbly.