Ingredients
8
8 servings
- •2 cups vegetable oil
- •1 box lasagna noodle, cooked according package instructions, drained and patted dry
- •2 teaspoons kosher salt
- •½ cup grated parmesan cheese, divided
- •2 teaspoons dried oregano
- •2 chicken breasts, grilled, cut into 1/2 in (1 1/4 cm) cubes
- •8 oz cream cheese, room temperature
- •1 jar alfredo sauce
- •1 ½ cups shredded mozzarella cheese, divided
- •nonstick cooking spray, for greasing
Instructions
- Heat the oil in a large, high-walled skillet over medium-high heat until it reaches 350°F (180°C). Line a baking sheet with paper towels and place a wire rack on top. Set nearby.
- Preheat the oven to 350°F (180°C)
- Make sure the lasagna noodles are very dry, then cut into small triangles.
- Working in batches, fry the noodle triangles in the hot oil until golden brown, about 2 minutes. Use a slotted spoon to transfer to the prepared baking sheet to drain. Sprinkle all over with the salt, ¼ cup (25 G) of Parmesan, and the oregano.
- In a large bowl, combine the chicken, cream cheese, alfredo sauce, and 1 cup (100 G) of shredded mozzarella. Stir well.
- Grease an 8-inch (20 cm) square baking dish with nonstick spray. Pour the chicken alfredo dip into the dish and top with the remaining ¼ cup (25 G) Parmesan and ½ cup (50 G) mozzarella.
- Bake the dip for 25 minutes, until the cheese is melted and bubbling. Turn the oven to broil and broil the dip for 2 minutes, until the cheese is browned on top.
- Serve the dip warm with the lasagna chips for dipping.
- Enjoy!
Nutritional Facts
Per 8 servings
- Calories: 796
- Carbohydrate: 6g
- Fat: 76g
- Fiber: 0g
- Protein: 22g
- Sugar: 2g
Related Recipes
Baked Chicken Alfredo
Pasta with Chicken and Mushroom Alfredo Sauce
Chicken Alfredo Lasagna
Healthier Chicken Alfredo Pasta
Smoked Chicken Alfredo
Chicken Alfredo Dippers
Chicken Alfredo Lasagna
Chicken Alfredo Bread Boat
Creamy Chicken and Shrimp Alfredo
Cheesy Chicken Alfredo Pasta Bake
Easy Chicken Pasta Alfredo
