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CHICKEN ALFREDO LASAGNA ROLLS

Ingredients

9 lasagna noodles
2 ½ cups alfredo sauce (optional homemade recipe below)
2 cups cooked, shredded chicken
oregano
garlic salt
3 cups shredded Mozzarella, or cheese of your choice

Directions

Spray an 8×8 pan with non-stick spray and pour in 1/2 cup of alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups of water in a large pot, cook the lasagna noodles until al dente. (I usually cook 1 or 2 extra just because the lasagna noodles always seem to break apart on me when I stir them).
Now comes the important part! Drain and rinse the noodles in cold water to keep them from sticking together. Then lay each noodle out individually and blot with a paper towel.
Spread about 2 c. alfredo sauce on each noodle. (If there is too much sauce, you will have a big mess on your hands!) Sprinkle oregano and garlic salt over the sauce. Take 1/9 of the shredded chicken and spread it evenly over each noodle. Add about 3 c. cheese. To roll up, start at one end and roll the noodles over the toppings. You will need to lift the noodles a bit to avoid crushing the inner ingredients while rolling.
Place the rolls in the pan, one at a time, seam side down so they don’t fall apart. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with the remaining cheese. Bake at 350 degrees for about 30 minutes, or until cheese is completely melted on top.

ENJOY!

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