Here’s the pan of chicken alfredo roll-ups hot out of the oven. It was a winner, I woke up this morning with the pan in the sink soaking lol
Boil in salted water 9 lasagna noodles until aldente, drain and run cold water over them and set aside.
For the alfredo sauce, I heat 2 TBSP of oil, 4 TBSP of butter, 1 TBSP of dry Italian seasoning, and 3 cloves of chopped garlic. Stir until the garlic softens, Next add 1 cup of pasta water, 1 cup of heavy cream, 2 cups of Italian blend shredded cheese, 2 ounces of cream cheese, black pepper, and garlic powder to your taste. Stir well once the cheese is combined and creamy remove from the heat. In a baking pan spread some of the sauce over the bottom. Now add 2 cups of the sauce to your bowl of shredded chicken(about 2-3 cups of shredded chicken) and stir until mixed well. This should make 9 roll-ups, spread out your cooked aldente lasagna, spoon a little of your sauce over the lasagna and then add a heaping spoonful of the chicken mixture over each lasagna. Roll them up and lay them seam-side down. Cover with sauce and bake until bubbly, you can top with more cheese if you like.
chicken alfredo roll-ups
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