Cut chicken into ½-inch pieces. In medium skillet, heat oil over medium-high heat. Add chicken; cook stirring occasionally for 5 minutes. Add onion, and garlic. Cook for 3 to 4 minutes until chicken is no longer pink; set aside to cool.
In medium bowl, stir together alfredo sauce and milk.
In separate medium bowl, combine ricotta, spinach, egg, and Italian seasoning.
Spread 1/3 cup of the sauce on bottom of a greased 9 by 13-inch baking dish.
Layer 4 noodles over sauce, overlapping slightly.
Top with spinach mixture, 1/3 cup sauce, and 1/3 cup cheese.
Layer 4 more noodles.
Top with chicken, 1/3 cup sauce, and 1/3 cup cheese.
Top with 4 more noodles, zucchini slices, 1/3 cup sauce, and remaining shredded cheese.
Top with remaining noodles and pour remaining sauce over top.
Cover and bake in 350 degrees F oven for 50 to 60 minutes. Remove cover and top with crumb topping. Bake for 15 minutes or until crumbs are nicely browned. Let stand 15 minutes before serving.
Makes 10-12 servings.
Make Ahead Tip : Layer everything into the dish; cover and refrigerate for up to 8 hours before baking.
Crumb Topping :
¼ cup Italian seasoned bread crumbs (which you can make yourself)
¼ cup grated Parmesan cheese
2 tablespoons butter, melted
In small bowl, combine all ingredients. Sprinkle over casserole during last 15 minutes of baking.
Makes ¼ cup
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (228g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 225 (47%)|
|Amt Per Serving||% DV|
|Total Fat 25.1g||33 %|
|Saturated Fat 10.7g||54 %|
|Monounsaturated Fat 8.3g|
|Polyunsanturated Fat 4g|
|Cholesterol 104.5mg||32 %|
|Sodium 1213.5mg||42 %|
|Potassium 376.2mg||10 %|
|Total Carbohydrate 34.6g||10 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 32.5g|
|Protein 28.4g||41 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 475
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