Thursday, January 15, 2015

White Chicken Lasagna Rollups

I am beginning to think that my kids taste buds and mine are the same as far as alfredo goes.  I apparently am just not a fan of it and neither are the kiddos.  Hubby however really likes alfredo and he enjoyed this dish.  We all enjoyed the "filling", the sauce however was to much for me and the little ones.
8 lasagna noodles, cooked according to package instructions
2 cups alfredo sauce (store-bought or homemade)
2 chicken breasts, cooked and shredded (rotisserie chicken works well)
8 ounces cream cheese, softened (I used ricotta I am not a fan of cream cheese)
1 cup shredded mozzarella cheese
1 cup shredded parmesan cheese + ½ cup, divided
2 teaspoons garlic powder
2 teaspoons Italian seasoning
salt and pepper to taste
optional: fresh parsley, finely chopped
Preheat oven to 375. Lightly grease a casserole dish with cooking spray.
Lay cooked lasagna noodles out in a single layer on a clean work surface ( for easy clean up use a baking sheet).
In a bowl combine chicken, cream cheese, mozzarella cheese, 1 cup parmesan cheese, garlic powder, Italian seasoning, and salt and pepper to taste and mix well.
Spread about ¼ cup of chicken mixture onto each of the lasagna noodles.
Roll noodles up tightly.
Pour 1 cup of alfredo sauce into bottom of baking dish.
Place each lasagna roll up side by side in the baking dish.
Pour remaining alfredo sauce over roll ups.
Sprinkle with remaining parmesan cheese.
Bake for 10-15 minutes until cheese is melty.
Sprinkle with fresh parsley if desired and serve warm.
Raegan Mirick's photo.
Raegan Mirick's photo.

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