Chicken or Turkey Alfredo Lasagna

After Thanksgiving this year, I wanted something different to do with all of the leftover turkey. After a suggestion from a coworker, I looked up a Chicken Alfredo Lasagna recipe, and found a simple one on the Pilsbury website.
Repeat after me: “I modified it...” tested it on my family, and this is the result. It works just fine with either turkey or chicken, and in fact, might be the recipe most forgiving of changes or substitutions that I have on this site.

Chicken or Turkey Alfredo Lasagna

1 container (16 oz) ricotta cheese or small curd cottage cheese

1/4 cup shredded Parmesan, Romano and Asiago cheese blend (3 oz)

1/2 teaspoon garlic salt with parsley

1 cup chopped or thinly sliced onion

1/2 package (4 oz) sliced fresh baby portabella mushrooms or 1/2 7oz can mushroom stems and parts, drained

3 cups shredded deli rotisserie chicken (from 2-lb chicken) or Turkey breast meat, cooked and shredded

1/2 cups roasted red bell peppers (from a 12-oz jar), drained, cut into 1/2-inch strips

2-1/2 jars (15 oz each) four-cheese Alfredo pasta sauce

9 sheets rectangular instant lasagna noodles (7 1/8 x 3 1/2 inches)

2 cups shredded mozzarella cheese (8 oz)

• Heat oven to 350°F. Spray 13x9- inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix ricotta or cottage cheese, cheese blend and garlic salt; set aside. 

• In a large bowl, combine Alfredo Sauce, chicken, onions, muchrooms, and roasted peppers. Spoon about 2 1/3 cups chicken mixture in baking dish. Layer with 3 noodles, half of cottage cheese or Ricotta mixture and 1/2 cup of the mozzarella cheese. Repeat layers. Top with remaining 3 noodles, 2 1/3 cups chicken mixture and 1 cup mozzarella cheese. 

• Bake uncovered 50 minutes or until golden brown around edges. Let stand 15 minutes before serving.

Modified From: https://www.pillsbury.com/recipes/chicken-alfredo-lasagna/41f5c4fc-9779-4c36-a1f9-d01406c6183e

Chicken Soup

Folks-
I finally sat down and wrote out my chicken soup recipe, the one I first mentioned when I posted my moms egg noodle recipe. There are a bunch of variations that I have come up with that I'll mention after the main recipe.
Here it is! Enjoy!

Chicken soup

1 lb raw skinned chicken, diced

1 batch noodles (or 1 package egg noodles)

3 carrots, sliced

3 celery stalks, sliced

2 T olive oil

1/4 onion, diced

1 Tablespoon Italian seasoning

1 clove garlic, crushed or minced

8 cups water and 8 teaspoons (or 8 cubes) chicken bouillon, or 8 cups chicken stock

In a large pot, sauté the chicken and garlic in the olive oil until the chicken is cooked thoroughly. Add the vegetables and stir-fry until tender. Throw in the Italian seasoning, then add the water and bouillon and bring to a boil. Turn heat down to medium, add noodles and simmer for 20 minutes. Serve warm.

Variations: You can use commercial dry egg noodles instead of the homemade noodles if time is an issue, but you run the risk of the soup tasting a lot like a commercial soup. I recommend frozen noodles over dry. Frozen noodles can be found in many supermarket frozen food sections by the frozen breads or pastas. Look for frozen ravioli, it'll probably be on the bottom shelf if they carry them. You may need two bags. Experiment and have fun!

You can use already cooked chicken, such as rotisserie chicken (yay Costco!), leftover fried chicken, or canned chunk chicken breast, or leftover turkey. Simply skip the step of browning the chicken and stir-fry the veggies instead.

I usually don't make a single batch of this soup. Usually I buy enough eggs, chicken, celery, and carrots for at least two batches, cut it up, and freeze the veggies in a ziplock bag, freeze the chicken in another (smaller) bag, and the noodles in another bag, and put the seasonings in a sandwich bag. I end up putting the various bags together in the freezer and then up to a month later, stir-fry the chicken and veggies, add the water and seasonings, bring to a boil and add the noodles and boil 10 minutes for a quick dinner.