Chicken Alfredo Lasagna Rolls

1 lb. chicken breasts, boiled and shredded
4 oz. softened cream cheese
2 cups fresh spinach, chopped fine
1 cup white mushrooms, chopped
1 cup shredded Mozzarella cheese, plus more for topping
1 tsp. salt
1 tsp. black pepper
2 tbs. fresh chopped Italian parsley
2 cloves minced garlic
8-10 lasagna noodles, cooked as directed and cooled slightly
2 cups Alfredo Sauce, homemade or jarred

Preheat oven to 350 degrees.
In a mixing bowl, mix the chicken, cream cheese, spinach, mushrooms, cheese, salt, pepper, parsley & garlic until combined.
Spread a ladle or two of Alfredo sauce in the bottom of a 9x13 baking dish.
Lay out one lasagna noodle on cutting board, spread about 1/4 cup of the mixture along the noodle and roll up from one end to the other.  Lay the roll seam side down in the Alfredo sauce.
Repeat with remaining noodles and filling, laying each in the sauce.
Top with mozzarella cheese.
Bake in oven for 20-30 minutes until heated through and cheese is browned slightly on top.



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