Creamy White Chicken Lasagna Roll Ups
The ultimate comfort food, Creamy White Chicken Lasagna Roll Ups are creamy, cheesy, and packed with flavor. This easy weeknight dinner is sure to satisfy your cravings and impress your family!
Equipment
- Blender
- Oven
- Chef's Knife
- Mixing Bowl
- Slow Cooker
- Baking Sheet
Ingredients
- 9 pieces Lasagna noodles
- 2 cups Boneless, skinless chicken breast, cooked and shredded
- 8 oz Shredded Mozzarella cheese
- 1 oz Finely shredded Parmesan cheese
- 1 oz Finely shredded Romano cheese
- 1/4 cup Chopped fresh parsley
- 16 oz Cream cheese
- 1 cup Milk
- 1.5 tsp Dried basil
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- Salt and freshly ground black pepper
Instructions
- Preheat your oven to 350 degrees. This step ensures that your dish bakes evenly and thoroughly.
- Prepare the lasagna noodles according to the package instructions. Once cooked, drain the pasta and lay it flat on a sheet of wax paper. This prevents them from sticking and makes rolling easier.
- In a large mixing bowl, combine the shredded chicken, 1 cup of Mozzarella cheese, Parmesan cheese, Romano cheese, and 3 tablespoons of fresh parsley. Toss everything together until well mixed, ensuring each ingredient is evenly distributed.
- In another mixing bowl, use an electric hand mixer on low speed to blend the cream cheese until smooth. Gradually mix in the milk, dried basil, garlic powder, and onion powder. Season with salt and pepper to taste, but be cautious with the salt as the cheeses are already salty.
- Pour half of the cream cheese mixture into the chicken mixture and toss to coat evenly. Reserve the remaining cream cheese mixture for later.
- Take a cooked lasagna noodle and spread 1/3 cup of the chicken mixture along the length of the noodle. Roll it tightly towards the opposite end and set aside. Repeat this with all the noodles.
- Spread 1/4 cup of the remaining cream cheese mixture along the bottom of a 9 x 9-inch baking dish. This prevents the bottom rolls from sticking.
- Align the rolled lasagna noodles snugly in the baking dish, creating three rows of three. Make sure they fit tightly together for even cooking.
- Cover each lasagna roll with the remaining cream cheese mixture, ensuring the tops are well covered to prevent drying out while baking.
- Sprinkle the remaining 1 cup of Mozzarella cheese on top. This will create a bubbly, golden crust as it bakes.
- Bake in the preheated oven for 25 to 30 minutes. Look for the cheese to be melted and bubbly, which indicates that your dish is heated through.
- Once baked, sprinkle the remaining 1 tablespoon of chopped parsley on top for a fresh finish. Serve warm and enjoy every bite!
Notes
- Tip 1: Store leftovers in an airtight container in the refrigerator for up to three days.
- Tip 2: You can freeze the assembled rolls before baking; just add extra baking time when cooking from frozen.
- Tip 3: For a variation, try adding sautéed spinach or mushrooms to the chicken mixture.
- Tip 4: Serve alongside a fresh salad for a complete meal.
- Tip 5: If you have any leftover chicken, this is a great recipe to use it up!