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Chicken Lasagna Roll Ups

This recipe is the result of combining three recipes I found online and then added the KP touch to.  It is super easy and super delicious.  It is great for potluck dinners.  It is a wonderful comfort food.  Serve it with steamed vegetables and a salad.  Enjoy!


3 cups shredded rotisserie lemon pepper chicken, shredded
1 ½ cups shredded mozzarella cheese
½ cup shredded Parmesan cheese
1 can cream of mushroom or cream of chicken soup
1 Tablespoon Italian seasoning blend
½ teaspoon pepper
10 lasagna noodles
1-2 jars Alfredo sauce (I use the 15 ounce Bertolli sauce and use two because we like a lot of sauce)
1 ½ cups shredded Italian blend cheese
½ teaspoon paprika
Parsley flakes

Preheat oven to 350 degrees. Boil lasagna noodles.  While noodles are boiling, in a large bowl, mix chicken, mozzarella, Parmesan, canned soup, seasoning blend and pepper.  When lasagna is cooked and slightly cooled, lay one noodle on a cutting board and spread some of the chicken mixture on top. Roll.  Continue until all lasagna noddles are rolled. Lightly spray a large baking pan with cooking spray.  Pour about ½ cup of Alfredo sauce in the bottom of a large baking pan.  Sprinkle ¼ cup of Italian blend cheese on top of sauce.   Place rolled lasagna noodles seam side down on top of sauce and cheese in baking pan.  Pour remaining Alfredo sauce on top.  Sprinkle 1 ¼  cup of Italian blend shredded cheese on top.  Sprinkle paprika on top.  Bake for 25-30 minutes until sauce is bubbly and top cheese is lightly browned.  Sprinkle with parsley flakes and serve.


Note:  For a different taste, fry to almost done 6 strips of bacon in ½ inch pieces.  Add 2 Tablespoons of dry ranch dressing mix instead of Italian seasonings to chicken mixture.   Once rolls are placed in pan, sprinkle with bacon pieces and then top with sauce and cheese for bacon ranch flavor. 

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