Loaded with ooey gooey goodness, this dip is the ultimate appetizer! Pair it with crispy fried pasta chips for a fun twist. Bring on the cheese pulls!
Cook Time
35 minutes
Total Time
55 minutes
Yield
8 servings
Ingredients
2 cups vegetable oil (480 mL)
1 box lasagna noodle, cooked according package instructions, drained and patted dry
2 teaspoons kosher salt
½ cup grated parmesan cheese (55 g), divided
2 teaspoons dried oregano
2 chicken breasts, grilled, cut into 1/2 in (1 1/4 cm) cubes
8 oz cream cheese (225 g), room temperature
1 jar alfredo sauce
1 ½ cups shredded mozzarella cheese (150 g), divided
nonstick cooking spray, for greasing
Nutrition Info
Calories 796
Fat 76g
Carbs 6g
Fiber 0g
Sugar 2g
Protein 22g
How to Make It
1. Step
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.
2. Step
Preheat the oven to 350°F (180°C)
3. Step
Make sure the lasagna noodles are very dry, then cut into small triangles.
4. Step
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.
5. Step
In a large bowl, combine the chicken, cream cheese, alfredo sauce, and 1 cup (100 G) of shredded mozzarella. Stir well.
6. Step
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.
7. Step
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.
8. Step
Serve the dip warm with the lasagna chips for dipping.
