Smoked Chicken Lasagna

Ingredients:

• White wine

• Classico Alfredo sauce

• Bacon

• Mushrooms

• Mozzarella cheese

• Sweet onion

• Garlic

• Smokin’ dust seasoning

• Lasagna pasta

• Parmesan cheese

• Whole chicken

Directions:

1. Season a whole chicken

2. Smoke chicken at 275F over an elevated fire stoked with a pecan/cherry/apple/lemonwood

3. When the chicken reaches an internal temperature of 170F, remove and let it cool until you can handle it

4. Pull the skin and discard (or snack on it!), and then chunk the meat by hand

5. Fry up six or seven strips of bacon crisp and place on a paper towel after

6. In the pan, with leftover bacon grease, add in mushrooms, garlic (at least 4 cloves), and some diced white onion (sauté until mushrooms have browned and onions are translucent

7. As the mixture starts to dry, add the bacon, and then hit with a generous splash of quality white wine

8. Take the bacon/onion/mushroom and garlic mixture and put it into a food processor and render it to a moist, concentrated paste

Assembly:

1. In a 9×13 Pyrex dish (or equivalent), pour approximately 3/4 cup of the Alfredo sauce

2. On top of the Alfredo sauce, layer 4 squares of the uncooked Barilla lasagna noodles

3. Next up, add a generous layer of the smoked chicken, topped with a handful or more of the shredded mozzarella

4. Add four more noodle squares and then a layer consisting of your mushroom paste

5. Add more mozzarella and then noodles again (you should be about 2/3 way up the side of your dish at this point)

6. Add remainder of chicken, a touch of sauce, some mozzarella, then ‘cap’ with four more sheets of lasagna

7. For the topping, take any unused sauce and spread to ensure all noodle is covered, then whatever mozzarella remains (usually a cup or cup-and-a-half worth), and then a generous sprinkle of the shredded parmesan

8. Cover with aluminum foil, tenting in the middle (so that it doesn’t pull all that lovely cheese off when you remove foil!), into preheated 350°F oven, and let go for about 35-40 minutes or until you see it bubbling at the bottom of the Pyrex

9. Time to remove the foil and let the cheese on the top firm up and brown a bit.

• White wine

• Classico Alfredo sauce

• Bacon

• Mushrooms

• Mozzarella cheese

• Sweet onion

• Garlic

• Smokin’ dust seasoning

• Lasagna pasta

• Parmesan cheese

• Whole chicken

Directions:

1. Season a whole chicken

2. Smoke chicken at 275F over an elevated fire stoked with a pecan/cherry/apple/lemonwood

3. When the chicken reaches an internal temperature of 170F, remove and let it cool until you can handle it

4. Pull the skin and discard (or snack on it!), and then chunk the meat by hand

5. Fry up six or seven strips of bacon crisp and place on a paper towel after

6. In the pan, with leftover bacon grease, add in mushrooms, garlic (at least 4 cloves), and some diced white onion (sauté until mushrooms have browned and onions are translucent

7. As the mixture starts to dry, add the bacon, and then hit with a generous splash of quality white wine

8. Take the bacon/onion/mushroom and garlic mixture and put it into a food processor and render it to a moist, concentrated paste

Assembly:

1. In a 9×13 Pyrex dish (or equivalent), pour approximately 3/4 cup of the Alfredo sauce

2. On top of the Alfredo sauce, layer 4 squares of the uncooked Barilla lasagna noodles

3. Next up, add a generous layer of the smoked chicken, topped with a handful or more of the shredded mozzarella

4. Add four more noodle squares and then a layer consisting of your mushroom paste

5. Add more mozzarella and then noodles again (you should be about 2/3 way up the side of your dish at this point)

6. Add remainder of chicken, a touch of sauce, some mozzarella, then ‘cap’ with four more sheets of lasagna

7. For the topping, take any unused sauce and spread to ensure all noodle is covered, then whatever mozzarella remains (usually a cup or cup-and-a-half’s worth), and then a generous sprinkle of the shredded parmesan

8. Cover with aluminum foil, tenting in the middle (so that it doesn’t pull all that lovely cheese off when you remove foil!), into preheated 350°F oven, and let go for about 35-40 minutes or until you see it bubbling at the bottom of the Pyrex

9. Time to remove the foil and let the cheese on the top firm up and brown a bit.