Alfredo Chicken Lasagna Rolls recipe
All Recipes Main Dish Recipes Pasta Chicken
Ingredients
- 1 (12 fluid ounce) can evaporated milk 2 skinless, boneless chicken breasts 1 (1 ounce) package ranch dressing mix 9 lasagna noodles 1 cup Alfredo sauce, or as desired 1 ½ cups shredded mozzarella cheese, or to taste ¼ cup crumbled cooked bacon, or to taste 1 pinch dried oregano, or more to taste 1 pinch garlic salt, or more to taste
Nutrition Info
- 303.8 caloriescarbohydrate: 25.2 gcholesterol: 48.3 mgfat: 15.3 gfiber: 0.9 gprotein: 16.9 gsaturatedFat: 7.2 gservingSize: -sodium: 694 mgsugar: 6.1 gtransFat: : -unsaturatedFat: : -
Directions Alfredo Chicken Lasagna Rolls
Directions
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Preheat oven to 350 degrees F (175 degrees C).
Combine evaporated milk, chicken, and ranch dressing mix in a skillet over medium heat, cook until chicken is no longer pink in the center, 10 to 15 minutes. Shred chicken.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain and dry on paper towels.
Spread Alfredo sauce over each noodle, top with shredded chicken.
Combine mozzarella cheese, bacon, oregano, and garlic salt in a bowl, sprinkle over chicken layer. Roll each noodle around the filling and place rolls in an 8-inch baking dish.
Bake in the preheated oven until cheese is melted and bubbly, 30 to 35 minutes.