Chicken And Broccoli Alfredo Lasagne

• 4 boneless skinless chicken breasts, chunked
• 3/4 lb lasagna noodle
• 2 (12 ounce) jars alfredo sauce
• 16 ounces fat-free ricotta cheese
• 1 (16 ounce) bag broccoli florets
• 12 ounces chopped basil
• 2 cups shredded monterey jack cheese
• 1 cup romano cheese
• 1/2 lb sliced mozzarella cheese
• 1 egg

1. In large baking pan, lay down 1 layer of Noodles.
2. Cover in 1 jar Alfredo sauce, Chunked chicken, and Broccoli.
3. Cover in another layer of noodles.
4. In mixing bowl, mix Ricotta, Egg, Chopped Basil, and Romano Cheese.
5. Spread over noodles.
6. Add another layer of noodles.
7. top with 2nd jar of alfredo.
8. Cover with foil and bake at 350 for 1 hour.
9. uncover and Top with sliced mozzerella.
10. Bake for another 15 minutes.
11. Remove from oven and let stand for 20 mintues.

chicken breasts, lasagna noodle, alfredo sauce, ricotta cheese, broccoli florets, basil, shredded monterey jack cheese, romano cheese, mozzarella cheese, egg

Taken from www.food.com/recipe/chicken-and-broccoli-alfredo-lasagne-455105 (may not work)