Don't freak out on me! This is a lot of chicken, but I'm using shredded chicken in several meals this week. Plus, we are also taking dinner to a couple of sweet friends who haven't been feeling well lately. I used one pack of chicken for my lasagna and it made two 8 x 8 pans.
When I boil my boneless, skinless chicken breasts I flavor my water will bouillon cubes. For this large batch of chicken, I used two cubes. I also began cooking my lasagna noodles.
When my chicken was cooked, I put it in my stand mixer to shred it. Instead of taking absolutely forever to shred it by hand, this way takes just a minute.
Next I added my Alfredo sauce to the chicken and mixed it all together until it looked like this:
I won't bore you with the details of assembly because it's just like making a regular lasagna. I spread a little of the Alfredo mixture in the bottom of both pans, topped that with my noodles, spread a layer of ricotta cheese and just kept on layering. Before putting it in the oven, I spread shredded mozzarella on top...
Bake the lasagna at 375 degrees for about 40 minutes and enjoy every bite!
I cannot promise this is a low calorie meal designed to help you lose weight but if you need some amazing comfort food, here you go!