Ingredients:

  • 4 cups (600g) cooked chicken breast, shredded
  • 2 cups (300g) smoked turkey, finely diced
  • 1 cup (115g) mozzarella cheese, shredded
  • 1 tsp (2g) garlic powder
  • 1/2 tsp (1g) black pepper
  • 3 cups (720ml) alfredo sauce
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60ml) whole milk
  • 12 lasagna noodles, cooked al dente
  • 2 cups (225g) Swiss cheese, shredded
  • 2 cups (225g) mozzarella cheese, shredded
  • 1/4 cup (15g) fresh parsley, chopped

Instructions:

  1. In a large mixing bowl, combine the 4 cups (600g) shredded cooked chicken breast and 2 cups (300g) diced smoked turkey.
  2. Stir in the 1 tsp (2g) garlic powder, 1/2 tsp (1g) black pepper, and 1 cup (115g) shredded mozzarella cheese.
  3. Gently fold in the 3 cups (720ml) alfredo sauce, 1/2 cup (120ml) heavy cream, and 1/4 cup (60ml) whole milk until the mixture is velvety and well-combined.
  4. Preheat the oven to 350°F (180°C).
  5. Spread a thin layer of the creamy chicken mixture across the bottom of a 9x13 inch (23x33 cm) baking dish to prevent sticking.
  6. Arrange 3 cooked lasagna noodles side-by-side in the dish. Spread one-third of the remaining chicken and turkey mixture over the noodles, then sprinkle with about one-third of the 2 cups (225g) shredded Swiss cheese.
  7. Repeat the layering process two more times.
  8. Top the final layer with the remaining 3 cooked lasagna noodles and a thick layer of the remaining Swiss cheese and 2 cups (225g) shredded mozzarella cheese.
  9. Cover the dish tightly with aluminum foil and bake for 30 minutes.
  10. Remove the foil and increase the oven temperature to 400°F (200°C). Bake for an additional 15–20 minutes until the top is rich brown and bubbling vigorously.
  11. Remove from the oven and let the dish rest for 15 minutes to ensure the layers set before slicing.
  12. Garnish with 1/4 cup (15g) chopped fresh parsley before serving.