In a large skillet over medium-high heat, cook the ground chicken crumbling as it cooks until completely done.

Add the alfredo sauce to the chicken. Add the water to the jars to rinse and then add the contents to the skillet. Stir to combine and heat through.

Meanwhile, in a large bowl, blend together the ricotta cheese, parmesan, egg, seasoning, and garlic until well blended. Set aside.

Prepare a slow cooker with nonstick cooking spray. Spoon an even layer of the chicken alfredo sauce into the bottom of the slow cooker.

On top of the sauce, add three noodles across the bottom of the slow cooker without overlapping, breaking the edges to fit if necessary.

On top of the noodles, add a thin layer of the ricotta mixture.Top with a sprinkle of the Italian blend cheese. Then, add a layer of the chicken alfredo sauce and another layer of the noodles. Repeat the layers four times ending with alfredo sauce and the remaining shredded Italian blend cheese.

Cover the slow cooker and cook on low for 2 to 3 hours or until a knife inserted in the center breaks through the noodles without resistance.

Serve garnished with additional grated parmesan, shredded cheese, and/or chopped parsley if desired.