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Chicken, Mushroom and Spinach Alfredo Lasagna Recipe

Chicken, Mushroom and Spinach Alfredo Lasagna

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (146)

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Average Rating:

Total Reviews: 146

Showing 21-30 of 146

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  • on November 12, 2011

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    The BEST lasagna recipe I have ever had - sorry Maggiano's. I "grilled" the chicken on the George Formen. A regular request in my home!! Thanks Emeril

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  • on September 19, 2011

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    This is the best chicken lasagna I have had yet. A co worker brought this in as a left over and I had to get the recipie!! I made it for my family and my husband said this is the best thing I have made yet lol.

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  • on July 21, 2011

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    Very delicious. I used leftover grilled chicken bone-in breast, that had been rubbed with Essence, and I was alittle short on the amount so filled in with turkey kielbasa. Also used a 11x15 glass casserole, that was able to accomodate all of the lasagna sheets.

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  • on July 18, 2011

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    OMG! I wouldn't change a thing! I made a successful roux for the first time. TAKEK YOUR TIME when adding the milk. It was perfect and the spices on the chicken were well, mixed with the alfredo, was like a party in your mouth. :

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  • on July 07, 2011

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    I halved this recipe and still had enough for 4 good serves. I couldn't be bothered with the Essence recipe and substituted Master Foods cajun seasoning which seemed very similar. Also I found I didn't have enough parmesan so I used equal amounts of parmesan and a grated cheese mix for pizza which I keep in the freezer( containing parmesan, mozarella and cheddar. The end result was a hit here.

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  • on July 04, 2011

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    Outstanding! I have a similar recipe, but it calls for pre-packaged hollandaise mix. That one is getting thrown into the garbage.
    I also made this using blanched asparagus in place of spinach the second time. It was delicious as well.

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  • on June 15, 2011

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    SOOOOOOO good! definitely will make it again! i thought it would be very complicated to make, but it's now, and it's definitely worth the time!

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  • on April 05, 2011

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    Delicious. Our family loves this recipe. Will use it over and over again.

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  • on March 13, 2011

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    The only reason that I didn't give this five stars (it was wonderful follows:
    .must use a much larger pan
    .the amount of sauce indicated to spread was not enough to cover pan or noodles
    .I would prefer NOT using "no bake" lasagna noodles
    The sauce amount was perfect - not too much - it needs to be thickened/reduced as indicated
    My husband can't eat hot food, so I only used half of the spice ...it was still very tasty.
    This recipe is a real keeper!

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  • on February 26, 2011

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    I just made this today for a "mother/daughter lunch" to impress my mom (who is Martha Stewart-ish and it was DELICIOUS!!! I used frozen spinach instead of fresh, and added ~1 c. mozzarella on the very top, and used rotisserie chicken instead of sauteeing in olive oil. As for the reviewers who were disappointed with the quantity of bechamel sauce, I have to say that their layers must have been very thin, as I used all of the sauce and it filled a nice 9 x 13 with an inch to spare without boiling over. I am a firm believer that anyone can cook if they can read, and when a recipe says it calls for SEVEN cups of milk, etc, you need to plan your pans accordingly. I prepared the sauce in a dutch oven-type of pan to accommodate all the ingredients in one pot. This recipe was easy to prepare, was presented in a step--by-step manner, and was absolutely fabulous-tasting! I will definitely make again for a sure-fire crowd-pleaser!! Enjoy!

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