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Chicken Rosemary lasagna
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| 2T | olive oil |
| 2T | fresh Rosemary |
| 1T | minced garlic |
| 1 c | pre-chopped frozen onion |
| 4 c | chopped cooked chicken |
| Pepper | |
| 2-15 oz | jars Alfredo sauce |
| 1 box | no-boil lasagna noodles |
| 1-15oz container | ricotta cheese |
| 1 -8oz | sour cream |
| 1 large | egg lightly beaten |
| 4 c | shredded mozzarella cheese |
| 1/2 c | chopped pitted calamata olives |
Heat oil. Sauté garlic and Rosemary for 1 minute. Add onions for 4-5 minutes. Remove from heat and stir in chicken. Add pepper.
Layer 1 c alfredo sauce in bottom of lightly greased slow cooker. Add layer of noodles and then 1/3 of chicken mixture.
Combine ricotta, sour cream, egg, and pepper. Layer 1 c of cheese mixture in slow cooker. Layer 1 c mozzarella.
Repeat alfredo sauce, noodles, chicken, cheese mixture, mozarella 2 more times.
Cook on low for 3 hours Top with olives
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