› Chicken Alfredo Lasagna

Chicken Alfredo Lasagna

A fun alternative to normal lasagna, what this dish lacks in color it makes up for in flavor. If you have a casserole crockpot, that will work best for this dish. In the market for one? The Crockpot Programmable Casserole Crock is the one we used. If not, you can definitely adapt it to fit in a regular slow cooker as well.

Print Friendly and PDF


  • 3 cups cooked chicken breast, cubed
  • 2 cups shredded Italian cheese blend
  • 1 (15 oz.) container cottage cheese
  • 2 (16 oz.) jars Alfredo sauce 
  • 1/2 cup water
  • 1 tsp. Italian seasoning
  • 1 tsp. minced garlic
  • 9-12 lasagna noodles
  • 2 cups shredded mozzarella cheese
  • 1 cup sliced mushrooms, optional
  • dried parsley, optional


In a mixing bowl, combine Italian cheese blend with cottage cheese. In a separate bowl, combine both jars of Alfredo sauce, water, Italian seasoning, and garlic. 

Now, assemble the layers. Spread 1/4 of the Alfredo sauce on the bottom of the slow cooker. Arrange a layer of 3-4 lasagna noodles on top. (It's okay to break the noodles to make them fit.)

Spread 1/3 of the chicken on top of the noodles. Spread 1/3 of the cheese mixture on top of the chicken. Spread 1/3 of the mushrooms on top of the cheese (optional). 

Repeat these steps two more times (Alfredo sauce, noodles, chicken, cheese mixture, mushrooms). Top with the remaining Alfredo sauce. Cover all noodles as much as possible to ensure they cook properly. 

Sprinkle shredded mozzarella cheese and dried parsley (optional). 

Cover and cook on low 3-4 hours.

› Chicken Alfredo Lasagna

Return to Top of Chicken Alfredo Lasagna