My mom first had this dish when a coworker brought it in to work one day. She raved about it and suggested making it for dinner with my dad’s side of the family during my trip home. The very next day she emailed me and said the guy who had made the dish had had a heart attack and perhaps we should reconsider feeding our family this dish:
- 1 to 1 1/2 lbs boneless, skinless chicken breast, cooked and shredded and seasoned with lemon pepper seasoning, to taste
- 3 or 4 c. mozzarella cheese
- 12 oz ricotta cheese
- 5 oz romano cheese
- 5 oz parmesan cheese
- 3 oz fresh baby spinach
- 2 15-oz jars garlic Alfredo sauce or make your own (omit the sun-dried tomato paste!)
- one large tomato, sliced thin (optional)
- Mix shredded, seasoned chicken with Alfredo sauce.
- In a 9×13-inch pan, layer sauce mixture, noodles, ricotta, other cheeses, spinach. Repeat until you have three or four layers (four may be pushing it), ending with a layer of cheese.
- Refrigerate until ready to bake.
- Bake covered with aluminum foil at 350 degrees for an hour or until bubbling up on the sides. At half an hour remove the foil and toss in the garbage. Cover with sliced tomatoes, if using. Add an additional layer of romano or parmesan cheese, if desired.
The original recipe says to cook the chicken for 4 or 5 hours at 200 degrees. My mom did this and felt as though the chicken was very dry. Therefore, I’m not suggesting this as your method for cooking the chicken.
This was a very experimental recipe as the ‘recipe’ my mom received had no amounts and scant/incomplete directions. We both decided the recipe was good but could be better with some tweaking. The above recipe is listed as my mom would do if she had a do-over.