Chicken Bacon Alfredo Lasagna

Created by Angie on January 29, 2017

2 -4 tablespoons of olive oil
3 pounds boneless skinless chicken breasts (or tenderloins)
2 teaspoons of your favorite chicken seasoning (I used Badia Complete Seasoning)
10 -15 strips of bacon, cooked and crumbled
32 ounces ricotta
2 teaspoons garlic powder
3 large eggs. beaten
12 uncooked lasagna noodles
1 tablespoon of your favorite chicken seasoning (I used Badia Complete Seasoning)
32 ounces Alfredo sauce
4 cups shredded mozzarella cheese

Preheat oven to 375F.
Chop chicken into bite sized pieces. Heat Olive oil on medium heat and add chicken.
Season with your favorite chicken seasoning - 2 tsp. (I used Badia Complete Seasoning). Cook chicken for about 15-20 minutes, stirring occasionally, until done.
Set chicken aside.
In a large bowl, mix together the ricotta, eggs, garlic powder and chicken seasoning.
Cook the noodles in a large pot of salted boiling water for about 12-14 minutes.
Remove from water, drain and lay flat on a baking sheet. Brush with a little olive oil on both sides to keep the noodles from sticking.
In a 9x13 pan, spread a little Alfredo sauce over the bottom of the pan
Lay three noodles across the pan. Spread some of the ricotta mixture on the noodles.
Sprinkle with some chicken, some bacon.
Top with some Alfredo and sprinkle with mozzarella cheese.
Continue the layers, ending with a layer of mozzarella cheese.
Cover with foil and bake for 30 minutes.
Remove foil and place under the broiler for 3-5 minutes or until cheese is melted and bubbly.
Let sit about 5-10 minutes, slice and serve.

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