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The White Chicken Lasagna Rolls
Ingredients
8 lasagna noodles (I cooked 10 just in case some broke)2 cups shredded rotisserie chicken (skin removed)
6 oz reduced fat cream cheese, softened
1/2 cup reduced fat Italian cheese blend
1 tsp Italian seasoning
1/4 cup butter
3 garlic cloves, minced
2 cups fat free half & half
1 tsp pepper
1 cup reduced fat Italian cheese blend, divided
Fresh chopped parsley, for garnishing
Instructions
Preheat oven to 350Spray a large casserole dish with nonstick spray, set aside
Cook lasagna noodles according to package directions until just done, drain and lay each noodles flat on a cookie sheet, set aside
In a large bowl combine shredded chicken, cream cheese, Italian cheese and Italian seasoning until well combined (I used my hands as I found it easier to mix it all together), set aside
In a medium saucepan melt butter over medium heat
Add in minced garlic and cook for 1 minute, or until fragrant, stirring constantly
Stir in half & half and pepper
Bring mixture to a boil and then reduce to a simmer, cooking for 10 minutes or until sauce has reduced some
Remove from heat and stir in 3/4 cup Italian cheese blend until smooth
Spread 1/2 cup of Alfredo sauce into bottom of the prepared pan
Place 2-3 tablespoons of chicken mixture on one end of cooked lasagna noodle and tightly roll up each noodle, placing it seam side down into the pan, repeat until all 8 are rolled
Pour another 1- 1 1/2 cups of Alfredo sauce over rolls and sprinkle with remaining 1/4 cup of cheese
Bake for 10-15 minutes or until cheese is melted and starting to brown
Let sit for 5 minutes
Serve with remaining sauce and some fresh chopped parsley