Chicken Caesar Lasagna

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   1.

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   Preheat oven to 325 degrees F. Cook noodles according to package directions.

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   Drain; rinse with cold water; drain again.

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   Meanwhile, in a bowl combine Alfredo sauce, lemon juice, and black pepper.

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   Stir in chicken, spinach, and red peppers.

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   2.

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   Lightly coat a 13x9x2-inch baking dish or 3-quart rectangular casserole with nonstick cooking spray.

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   Arrange 3 noodles in bottom of dish.

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   Top with one-third chicken mixture.

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    Repeat layers twice.

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    Cover; bake for 45 to 55 minutes or until heated through.

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    Uncover; sprinkle with cheese.

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    Bake, uncovered, 5 minutes more or until cheese is melted.

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    Let stand 15 minutes before serving.

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    Makes 9 servings.

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    * For chopped cooked chicken, season 2 pounds raw skinless boneless chicken breasts with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper.

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    Heat 1 tablespoon olive oil in skillet over medium-high heat.

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    Reduce heat to medium.

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    Add chicken.

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    Cook, uncovered, 8 to 12 minutes or until no longer pink, turning halfway through cooking.

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    Cool chicken slightly before chopping.

No additional tips available.