Directions
- 1In a bowl, combine spinach and artichoke dip, parmesan cheese, cream cheese, and crushed red pepper. Mix well.
- 2Add shredded rotisserie chicken and mix again.
- 3Spread a thin layer of alfredo sauce in the bottom of a 9x13 casserole dish.
- 4Spread a small amount of the chicken mixture onto each lasagna noodle.
- 5Roll up the lasagna noodles and place them in the prepared casserole dish.
- 6Pour the remaining alfredo sauce over the rolled noodles.
- 7Add a splash of water.
- 8Spread the sauce evenly over the noodles.
- 9Cover the dish and bake at 375°F for 30 minutes.
- 10Let stand for a few minutes before serving.
Ingredients
- 16 ounces spinach and artichoke dip
- 0.25 cup grated parmesan cheese
- 0.5 block softened cream cheese
- 1 pinch crushed red pepper
- 2 cups finely shredded rotisserie chicken
- 22 ounces alfredo sauce
Equipment
bowlwooden spoonmeasuring cup9x13 casserole dishspatulalasagna noodlesspoon
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