Broccoli And Chicken Lasagna With Alfredo

If you want a quick Broccoli and Chicken Lasagna With Alfredo, it can be accomplished.

One bag of frozen broccoli florets
One pound of boneless chicken breasts, seasoned with oregano, basil, thyme, garlic and onion powders, black pepper to taste
One can of cream of mushroom soup
One jar of alfredo sauce
One cup of grated parmesan cheese
One pound of fettucini pasta, cooked al dente and drained

Mix together chicken breasts, and seasoning, and cook thoroughly in two tablespoons of olive oil. Drain carefully. Cut the chicken into strips.Mix the alfredo sauce and cream of mushroom soup, and add to the chicken breast. Cook til just heated.

Oil a small casserole with olive oil. Place one layer of the chicken mixture on the bottom, and then with a layer of fettucine pasta. Alternate until there is a layer of chicken on top. Spoon additional grated parmesan on top and then place in an oven at 375 degrees for thirty minutes.

There you have it. Serve with some garlic bread, some salad of your choosing, and a dessert of some fruit and light vanilla ice cream. A light fruity wine might be good too, if that is more of what you want.Take a look here to learn more: Easy Mexican Meal