Roasted Red Pepper and Chicken Lasagna...again!

 Ok....Holly says I've already posted this divine recipe several months ago! For some reason I cannot find it...No matter...this time I was in a pinch and quite sick so I didn't care! And guess what! I will always make it this way now! It was such a huge hit that I knew I wanted to share it...it will always be a regular with our family now! I loved it before but I REALLY love it now!!!

 To make it easier on myself I bought a glorious Rotisserie Chicken and used the whole thing...it came to 4 cups exactly which is what the recipe calls for! You can't beat the flavor or the ease or the price of a wonderful Rotisserie Chicken! My new best friend!!!!

On top of that...I did not have a package of frozen chopped spinach but I did have a bag of fresh spinach so I used that...I sauteed it myself...with just a tiny bit of EVOO and kosher salt and the seasoned pepper that the recipe already called for! I will never use frozen spinach in this recipe again!

Here is it is all of it's creaminess! With the cream cheese, etc...all blended and ready for the chicken to be added to it!!!!

 And here is my before picture....

And the glorious end results!

I hope you enjoy it as much as my family did! It sure did make my weekend with Holly and Brad not only "easy" because we got to re-heat the left overs...it also made it quite memorable because of just how yummy it was! There's nothing like having good, home cooked meals for your grown children when they come home....just like there's nothing like sitting down to a yummy home cooked meal at your own parent's house! No matter what your age is!!! Everyone loves sitting down to something good that someone else fixed....JUST FOR THEM!!!!

Roasted Red Pepper and Chicken Lasagna

*4 cups shredded cooked chicken
2 8 oz containers chive-and-onion cream cheese
*1 10 oz package frozen chopped spinach, thawed and well-drained ( I used a bag of fresh spinach )
1 tsp seasoned pepper
3/4 tsp garlic salt
9 no-boil lasagna noodles
*2 cups (8 oz) shredded Italian three-cheese blend
*1 12 oz jar roasted red bell peppers, drained
1 16 oz jar creamy Alfredo sauce with aged Parmesan Cheese
1 3 oz package shredded parmesan cheese
1/2 tsp dried crushed red pepper

Instructions:

• Preheat the oven to 350. In a food processor, combine the drained red peppers, alfredo, shredded parmesan and red pepper flakes. Process until smooth, stopping to scrape down sides. In a bowl, combine the chicken, cream cheese, spinach, pepper and garlic salt.
• Lightly grease 11x7 inch baking dish. Layer dish with one-third red pepper sauce, 3 noodles, one-third of spinach mixture and one-third cheese. Repeat twice to finish. Place on a baking sheet and bake, covered, for 50 to 55 minutes. Uncover and bake 15 more minutes.

* THE THINGS I DID DIFFERENTLY THIS TIME!

1-I used an entire Rotisserie Chicken instead

2- I used a bag of fresh spinach and sauteed it with 1 T EVOO and the garlic salt and seasoned pepper

3- I used just the shredded parmesan cheese and Mozzarella cheese

4- I always use the jar of marinated roasted red bell peppers with garlic!

Bon Appetit!