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CHICKEN ALFREDO LASAGNA ROLLS

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CHICKEN ALFREDO LASAGNA ROLLS

Ingredients:

GARLIC ALFREDO SAUCE:

9 lasagna noodles

2 1/2 cups alfredo sauce, jarred or homemade recipe below

2 cups cooked, shredded chicken

oregano to taste

garlic salt to taste

3 cups shredded mozzarella or melty cheese of your choice, divided

1/2 cup butter

4 tablespoons cream cheese

2 cups heavy cream or half and half

2 teaspoon garlic powder

1/2 teaspoon fresh garlic, minced

salt and freshly ground black pepper to taste

1/2 teaspoon dried oregano

2/3 cup parmesan cheese

Directions:

Spray an 8×8-inch pan with non-stick spray and pour 1/2 cup alfredo sauce or just enough to cover the bottom of the pan.

Boil 8 to 10 cups water in a large pan, cook lasagne noodles until al dente. (I usually cook 1 or 2 extra just because lasagna noodles always seem to break on me when I am stirring them.)

Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.

Spread about 2 tablespoons of alfredo sauce over each noodle. Sprinkle oregano and garlic salt to taste on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approximately 3 tablespoons of cheese.

To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.

Place the roll-ups in the pan, one by one, seam-side down so they don’t come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350°F for about 30 minutes, or until the cheese is completely melted on top.

GARLIC ALFREDO SAUCE:

In a medium to large saucepan melt the butter over medium heat. Add fresh minced garlic and cook for 1 minute, or until fragrant. Add the cream cheese and whisk to smooth and melted. Whisk in the heavy cream.

Season with garlic powder, salt, and pepper. Bring to a simmer and whisk frequently until sauce thickens, around 15 minutes. Stir in the cheese and when melted, remove from heat and serve.