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BBQ Chicken Alfredo Lasagna

a sweet and spicy saucy twist on classic comfort

Servings: 9 servings
Author: Lisa Bonny
  • 9 no-boil lasagna noodles
  • 1 lb. boneless, skinless chicken breast
  • 2 c. bbq sauce
  • 1 jar alfredo sauce
  • 1/2 c. sour cream
  • 2 c. mozzarella cheese
  1. Place the chicken in the bottom of a slow cooker. Pour 1/2 cup bbq sauce and 1/4 c. alfredo sauce over the top. Turn crockpot to high and cook for 2-3 hours.

  2. Preheat oven to 350 degrees. Spray a 13x9 pan with cooking spray.

  3. Remove chicken from crock pot (SAVE LIQUID). Shred the chicken and pour 1/4 c. of liquid from crockpot over chicken.

  4. In a medium bowl, combine 1 1/2 c. bbq sauce, remaining alfredo sauce, and 1/2 c. sour cream. Stir.

  5. In the bottom of 13x9 pan, spread about 1/4 c. of bbq mixture. Lay 3 noodles lengthwise on top. Top noodles with 1 c. of sauce mixture, 1/3 of the chicken and 1/2 c. shredded cheese.

  6. Layer 3 more noodles, and top with 1 c. sauce mixture, 1/3 of the chicken and 1/2 c. shredded cheese.

  7. Layer the last 3 noodles. Top with remaining sauce mixture, remaining chicken and 1/2 c. cheese.

  8. Pour 3/4 c. of reserved chicken juices around edge of pan (to help no-boil noodles cook). Alternatively, you can pour liquid on top of noodles as you layer.

  9. Cover pan with foil and bake for 40 minutes. Remove foil and bake 10 more minutes.