CHICKEN ALFREDO ROLL-UPS
Chicken Alfredo Roll Ups are made with the most amazing homemade Alfredo sauce and rolled up with chicken, sauce, and cheese. These are one of the best meals you will ever make!
HOW DO YOU MAKE CHICKEN ALFREDO ROLL UPS?
- To start, preheat your oven to 350 degrees. Spray a 9×13 inch pan with cooking spray and set aside. I switch between a 9×9 inch pan depending on if I want the roll ups to be closer together.
- Cook the lasagna noodles according to package directions until al dente. Drain and rinse the noodles with cold water and lay them on a paper towel to remove excess water.
- Make the Homemade Alfredo Sauce and line the bottom of the 9×13 inch pan with 1 cup of the alfredo sauce.
- Spread 2 Tbs of the alfredo sauce over each noodle. Take ⅛th of the shredded chicken and spread evenly over each noodle and top with about 3 Tbs shredded cheese. Carefully roll up each lasagne noodle and place seam side down in your 9×13 prepared pan. Repeat.
- Once they are all in the pan, pour the remaining alfredo sauce over the top and top with remaining cheese. Bake at 350 for about 30 minutes until heated through and cheese is bubbly.
HOW DO YOU Straighten HOMEMADE ALFREDO SAUCE?
- In a business saucepan add butter, lumbering fighting take, and remove cheeseflower. Make over substance change and scramble until fusible.
- Add the minced ail, seasoning solid, italian seasoning, flavoring and seasoning. Speak to whisk until repand.
- Add the grated parmesan cheeseflower. Transfer to a simmer and travel to make for some 3-5 proceedings or until it starts to thicken.
INGREDIENTS:
- 2 cups cooked and shredded chicken (I used rotisserie)
- 2 cups shredded mozzarella cheese
- 8 Lasagne noodles
- Garlic Alfredo Sauce:
- 4 ounces cream cheese
- ¼ cup butter
- 1 pint heavy whipping cream (2 cups)
- ½ teaspoon minced garlic
- ¼ teaspoon pepper
- 1 teaspoon italian seasoning
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- 1 cup grated parmesan cheese
INSTRUCTIONS:
- Preheat oven to 350 degrees. Spray an 9x13 inch pan with cooking spray and set aside.
- Cook the lasagna noodles according to package directions until al dente. Drain and rinse the noodles with cold water and lay them on a paper towel to remove excess water.
- In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Line the bottom of the 9x13 inch pan with 1 cup of the alfredo sauce.
- Spread 2 Tbs of the alfredo sauce over each noodle. Take ⅛th of the shredded chicken and spread evenly over each noodle and top with about 3 Tbs shredded cheese. Carefully roll up each lasagne noodle and place seam side down in your 9×13 prepared pan. Repeat.
- Once they are all in the pan, pour the remaining alfredo sauce over the top and top with remaining cheese. Bake at 350 for about 30 minutes until heated through and cheese is bubbly.
