Chicken Lasagna Roll-Ups
*Inspired by Creamy Chicken Lasagna Roll-Ups by Eat-Drink-Love
What You Will Need
1 lb chicken breast
1 cup chicken stock
1 cup chicken stock
1 tsp. Italian seasoning (or seasoning of your choice) 8 lasagna noodles
6 oz. cream cheese, softened
1/2 tsp. garlic powder
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup milk
1 jar of pasta sauce
6 oz. cream cheese, softened
1/2 tsp. garlic powder
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup milk
1 jar of pasta sauce
Directions
1. Place the chicken breasts into a crock pot. Add the chicken stock and seasoning. Cook on high for 4 hours or low for 8.
2. When the chicken is fully cooked, shred it by using two forks to pull it apart. Let simmer on warm until needed.
3. Preheat oven to 350 degrees.Prepare the lasagna noodles according to the package instructions.
4. Cut a piece of wax paper or aluminum foil big enough for the noodles to fit on. Place it on your counter top.
5. While the noodles are cooking, mix together the cream cheese and garlic powder in a medium sized bowl. Add the mozzarella and Parmesan cheeses, making sure to mix thoroughly. Next, stir in the milk until it is absorbed into the cheeses. Lastly, stir in the shredded chicken.
6. Pour a layer of pasta sauce into the bottom of a 11x13 baking dish so that it is completely covered.
7. Place the lasagna noodles on top of the paper/foil. Spoon 1/8 of the mixture onto the noodle and spread across the length of the noodle. Roll each noodle up and place into the baking dish with the seam side facing down onto the sauce. Repeat for all eight noodles.
8. When all roll-ups are placed in the dish, pour the rest of the jar of sauce on top of the roll-ups, trying to completely cover each one. Top with Parmesan or mozzarella cheese, if desired.
9. Cover the pan with foil and bake for 25 minutes. Uncover and continue baking for 5-10 minutes.
2. When the chicken is fully cooked, shred it by using two forks to pull it apart. Let simmer on warm until needed.
3. Preheat oven to 350 degrees.Prepare the lasagna noodles according to the package instructions.
4. Cut a piece of wax paper or aluminum foil big enough for the noodles to fit on. Place it on your counter top.
5. While the noodles are cooking, mix together the cream cheese and garlic powder in a medium sized bowl. Add the mozzarella and Parmesan cheeses, making sure to mix thoroughly. Next, stir in the milk until it is absorbed into the cheeses. Lastly, stir in the shredded chicken.
6. Pour a layer of pasta sauce into the bottom of a 11x13 baking dish so that it is completely covered.
7. Place the lasagna noodles on top of the paper/foil. Spoon 1/8 of the mixture onto the noodle and spread across the length of the noodle. Roll each noodle up and place into the baking dish with the seam side facing down onto the sauce. Repeat for all eight noodles.
8. When all roll-ups are placed in the dish, pour the rest of the jar of sauce on top of the roll-ups, trying to completely cover each one. Top with Parmesan or mozzarella cheese, if desired.
9. Cover the pan with foil and bake for 25 minutes. Uncover and continue baking for 5-10 minutes.
Have you tried lasagna roll-ups before? What are your thoughts?
Yum, this sounds delicious!
ReplyDeleteThanks girl! How's adjusting to English food been going?
ReplyDeleteThis sounds really good - definitely pi!nning! I love pasta with chicken recipes. Stopping by from Wine'd Down Wednesday. If you get a chance would love for you stop by our Four Seasons Blog Hop which goes live tonight and share!
ReplyDeleteI pinned it because it sounds delicious and though I haven't made any form of lasagna for over 10 years, it sounds like something I can handle. Anything but steak..lol
ReplyDelete