Chicken Alfredo Roll-Ups

I made this a few months back and it didn’t quite turn out.  But that was my fault because I didn’t listen to the recipe.  We only gave it a rating of 2 stars but I knew this recipe had the potential of being great!  So this time around I made the homemade alfredo sauce and shredded my chicken instead of cubed it.  That made it so much easier to roll-up.  They turned out delicious!  Even my 8 year old said to me, Mom these are so much better!  They were a hit!

Rating: 2 4 stars  Difficulty of Recipe: 4 stars

Review:  I was so glad that I gave this recipe another chance because it was awesome!  I love alfredo sauce and this was a great way to switch things up a little.  I would recommend doubling the sauce below because I barely had enough.  The family LOVED it so we will definately be making it again!


Ingredients:



  • 9 lasagna noodles
  • 2 ½ cups alfredo sauce (optional homemade recipe below)
  • 2 cups cooked, shredded chicken
  • oregano
  • garlic salt
  • 3 cups shredded Mozzarella, or cheese of your choice

The Best Garlic Alfredo Sauce: (Makes 2 1/2 cups)
  • ½ cup butter
  • 2 ounces cream cheese
  • 2 cups heavy cream (or substitute half and half)
  • 2 teaspoon garlic powder
  • ½  tsp. fresh minced garlic
  • salt and freshly ground black pepper
  • ½ tsp dried oregano
  • ⅔ cup parmesan cheese
 
1.  Spray an 8×8 pan with cooking spray and line the bottom with 1/2 cup alfredo sauce.  
2. 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.
3.  If making the homemade alfredo sauce, in a medium saucepan melt the butter over medium heat.  Add fresh minced garlic and cook for about 1 minute.  Add the cream cheese and whisk until smooth.  Whisk in the heavy cream.  Season with garlic powder, salt, and pepper.  Bring to a simmer and whisk frequently until the sauce thickens about 15 minutes.  
4.  Spread 2 Tbs of the alfredo sauce over each noodle.  Sprinkle oregano and garlic sauce on top.  Take 1/9th 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 9×9 prepared pan.
5.  Once they are all in the pan, pour the remaining alfredo sauce over the top and top with cheese.  Bake at 350 for about 30 minutes until heated through and cheese is bubbly.
Recipe Highly adapted from Artsy Fartsy Mama

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