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Chicken Alfredo Lasagna Roll-ups

1 box lasagna noodles

3 c. cooked, shredded chicken {2 large chicken breasts}

2 c. finely chopped broccoli {or spinach}

1 c. shredded cheddar

1 c. shredded mozzarella

1 t. garlic powder

1 t. pepper

1 jar alfredo sauce

1/2 c. Parmesan cheese

Cook chicken breasts and shred, set aside.  In a large pot boil lasagna noodles until al dente.  Drain and lay noodles out on a clean towel or paper towels to drain and cool.

In a bowl combine chicken, broccoli, cheese, 1/4 c. of the Parmesan, garlic powder, pepper and 1/2 of the alfredo sauce.  Stir to combine.  Spray a large casserole dish and spoon a bit of the alfredo sauce in the bottom of the dish and spread around.

Take a noodle and spread with a couple spoonfuls of chicken mixture.  Roll up and place seam side down into casserole dish.  Place 9 rolls into a dish, and 9 rolls into another freezer safe dish.  Top roll-ups with remaining alfredo sauce and sprinkle with Parmesan.  Cover the freezer dish with plastic wrap and foil and freeze for up to 3 months.

Preheat oven to 350 degrees and bake covered for 30 minutes, remove cover and bake an additional 10 minutes.