Chicken Alfredo Lasagna

I really need to make this again and take a better picture. I will just say it was a really hectic day when I made this and I was just happy we were finally sitting down to eat.  I didn't have time to do much photography...

So the other night I wanted to try a recipe I had pinned for chicken Alfredo roll ups.  I mean, it had Alfredo sauce, cheese, and pasta. How could I go wrong?

Except like I said, it was a bit of a hectic day.

And I started thinking, "Why do I have to roll up anything? That is more time than I have..."  So I decided to go for more of a lasagna instead.  And thought it wasn't beautiful (as noted above), it was well-received.  And almost all of it was gone before the night ended.

Best of all, it really was easy (especially since I didn't roll anything).

Ingredients:
9-12 lasagna noodles (I did 12)
2 1/2 cups Alfredo sauce (I make a homemade version...YUM)
2 cups cooked, shredded chicken
oregano
garlic salt
2-3 cups shredded Mozzarella

Directions:
Boil lasagna noodles according to directions on package.

Spray a 9 x 12 inch pan with cooking spray or olive oil.

Heat oven to 350.

Spread a small amount of the Alfredo sauce on the bottom of the pan.

Lay 4 lasagna noodles down on top of the sauce.

Mix the chicken and the Alfredo sauce together.

Spread 1/2 of the chicken/Alfredo sauce over the noodles.

Lay down 4 more lasagna noodles.

Again, spread 1/2 the chicken/Alfredo sauce on top of the noodles.

Place the remaining four noodles on top.

Sprinkle the shredded Mozzarella on top.

Sprinkle the oregano and garlic salt over the top.

Bake for 30 minutes.

Enjoy!

We ate ours with breadsticks.  I would have thrown in some corn or a salad but once again, it was a bit of a crazy night. So we just ate a simple meal.  And loved every bite!

More later,
Reba

Cinnamon Roll Cake

I cannot believe it has been a month since I posted!

It isn't that I am not cooking. I really am.

Or that I haven't made recipes that we liked. I really have.

My life is just a bit chaotic right now.

As in seriously chaotic.

There is dust everywhere. Carpet pulled up. And I now have a stairwell I didn't have a few weeks ago.

We are adding on to our house.

Which hasn't really stopped my cooking, though we have had to call the builder a time or two to say, "Please get my stove turned back on!" (which thankfully he has).

It is just tiring to me.

I come home after a busy day, do the normal stuff like help kids with homework or cook dinner, and then there is extra stuff like vacuuming the kitchen and countertops which is truly futile but I feel like I must do anyway.

So when it is finally time to sit down, I can't stay awake. I am spent for the day.

I guess I have been on hiatus.

But I am back.  At least some.

When I am awake anyway.

So the other day I saw a recipe for a cinnamon roll cake.

I love cinnamon rolls.  And I have made several different kinds.

But they can be kind of a pain to make.

So a cake?

That sounded perfect.

The taste of cinnamon roll but not the work.

Okay, a little work.

But not as much work.

Yet just as much taste.

Between my family and the workers at our house, TWO cakes were gone before 10.

Delicious.

Here is the original recipe. I really didn't change much.  I actually didn't change anything on purpose, just forgot a thing or two and didn't always follow directions (accidentally).

Ingredients:
3 cups flour, plus 2 Tbsp divided  Okay, totally forgot to add the 2 Tbsp later. But it still worked.


1 cup sugar

1/2 tsp Kosher salt

1 1/2 Tbsp baking soda

1 1/2 cups milk

2 eggs

2 tsp vanilla extract

1/4 cup butter melted

1 cup butter, softened

1 cup brown sugar

2 Tbsp cinnamon

Icing:
2 cups powdered sugar

1/4 cup milk

1 tsp vanilla extract

Directions:
Preheat the oven to 350 degrees.

Grease two 8-inch cake pans, then line with parchment paper. Okay, I technically used pie plates because I don't have good cake pans, AND I didn't bother with the parchment paper. I just "greased" (with cooking spray) really well.

Use the mixer to blend the 3 cups of flour, sugar, salt, baking soda, milk, eggs, and melted butter.

Divide the batter evenly between the two pans.

In another bowl, beat (with a mixer) the softened butter, the brown sugar, the cinnamon, and the 2 Tbsp flour (which I forgot).

Use a tablespoon to drop the butter mixture onto the cake batter, alternating between the two cake pans.  Or pie pans. However you roll. :)

Swirl in with a knife.

Bake for 25-30.

Remove from oven and let them cool for 10 minutes in the pan.

Flip cakes out onto serving plates. Which I discovered I had none of. :( Not big enough for this anyway.  I just improvised. Story of my life.

Whisk the icing ingredients and drizzle over warm cakes.

Enjoy!

The original recipe states that one cake can be frozen (pre-icing) then re-heated later.

In my house, we are not likely to have ever have any leftover cakes. :)

But it is a good suggestion.

Happy cooking!

Reba