CHICKEN ALFREDO ROLL-UPS
Chicken Alfredo Roll Ups are made with the most amazing homemade Alfredo sauce and rolled up with chicken, sauce, and cheese. These are one of the best meals you will ever make!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 50m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Spray an 9x13 inch pan with cooking spray and set aside.
- 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.
- In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Line the bottom of the 9x13 inch pan with 1 cup of the alfredo sauce.
- Spread 2 Tbs of the alfredo sauce over each noodle. Take ⅛th 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 9×13 prepared pan. Repeat.
- Once they are all in the pan, pour the remaining alfredo sauce over the top and top with remaining cheese. Bake at 350 for about 30 minutes until heated through and cheese is bubbly.
Nutrition Facts : Calories 769 kcal, Carbohydrate 33 g, Protein 26 g, Fat 60 g, SaturatedFat 35 g, Cholesterol 207 mg, Sodium 759 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CHICKEN ALFREDO
Bright broccoli, zucchini and sweet red pepper lend fresh taste to this rich chicken and pasta entree. Cream cheese makes the smooth sauce a snap to stir up. -Jody Stewart, Goldsboro, North Carolina
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet over low heat, melt cream cheese and butter; stir until smooth. Add the milk, garlic powder, salt and pepper. Cook and stir for 3 minutes or until thickened. , Add the chicken, broccoli, zucchini and red pepper. Cook over medium heat for 3 minutes. Reduce heat; cover and cook 5 minutes longer or until vegetables are tender. Serve with fettuccine.
Nutrition Facts : Calories 353 calories, Fat 27g fat (16g saturated fat), Cholesterol 102mg cholesterol, Sodium 268mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
CHICKEN ALFREDO ROLL-UPS
Make and share this Chicken Alfredo Roll-Ups recipe from Food.com.
Provided by wuxbustah8
Categories Weeknight
Time 1h20m
Yield 9 Roll-ups, 6 serving(s)
Number Of Ingredients 6
Steps:
- 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. 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.
- 4. 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.
Nutrition Facts : Calories 378.6, Fat 16.1, SaturatedFat 8.3, Cholesterol 79.2, Sodium 389.2, Carbohydrate 28.1, Fiber 1.3, Sugar 1.5, Protein 28.8
SPINACH-CHICKEN ALFREDO LASAGNA ROLL UPS
If desired the chicken may be replaced with cooked sausage meat, also the recipe may be doubled to 16 rolls --- make certain that the cooked chicken is very finely chopped --- prep time does not include cooking the noodles, the complete recipe may be prepared and refrigerated up to 24 hours in advance --- this is very good!
Provided by Kittencalrecipezazz
Categories Chicken
Time 55m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 350 degrees F.
- Grease an 11 x 7-inch or a 13 x 9-inch baking dish.
- In a skillet melt butter over medium heat; add in the onions and saute stirring with wooden spoon for about 8 minutes or until lightly golden brown (adding in the garlic the last 2 minutes of cooking).
- Add in drained spinach and saute for 2 minutes more mixing with a wooden spoon; transfer to a large mixing bowl.
- Add in the cooked chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, seasoned salt, egg and pinch nutmeg; mix with wooden spoon until well combined, then season with black pepper to taste.
- Place the cooked noodles on a wax paper lined flat surface.
- Evenly divide the ricotta mixute into eight scoops on to a plate.
- Spread about half of the alfredo sauce into the bottom of the baking dish.
- Spread one scoop onto one cooked lasagna noodle, then spread out with a spoon to cover the noodle completey.
- Roll up starting at the short end.
- Place seam side down on top of the sauce.
- Repeat same method with remaining 7 noodles.
- Sprinkle about 1 cup grated mozzarella cheese (or to taste) on top of the noodles, then drizzle the remaining alfredo sauce on top.
- Cover with foil and bake for about 30 minutes or until hot and bubbly.
CHICKEN ALFREDO SAUCE
Make and share this Chicken Alfredo Sauce recipe from Food.com.
Provided by Ana Romano
Categories Sauces
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Dissolve chicken boullion cubes in 1/2 cup water.
- Melt butter over low heat in saucepan.
- Gradually, stir in flour.
- Continue stirring and gradually add half-and-half.
- Add chicken boullion.
- Increase heat to medium and continue stirring.
- Cook until thickened.
- Stir in parmesan cheese and garlic powder, if desired.
- Serve over hot pasta and garnish with parsley.
Nutrition Facts : Calories 502.3, Fat 44.4, SaturatedFat 27.6, Cholesterol 128, Sodium 1113, Carbohydrate 12.6, Fiber 0.2, Sugar 0.8, Protein 14.6
CHICKEN ALFREDO LASAGNA ROLL-UPS
Make and share this Chicken Alfredo Lasagna Roll-Ups recipe from Food.com.
Provided by gailanng
Categories Chicken
Time 1h15m
Yield 9 lasagna rolls
Number Of Ingredients 14
Steps:
- To make the 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 the 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. Makes 2 1/2 cups.
- To assemble: Spray an 8x8 pan with non-stick spray and pour 1/2 cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pot, cook lasagne noodles until al dente. It is important part to 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 Tbs. alfredo sauce over each noodle. (refrain from placing too much sauce; you will have a big mess on your hands) Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approximately 3 tablespoons cheese. To roll up, start at one end and roll the noodle over the toppings, lifting the noodle a little to prevent squishing out the inside ingredients while rolling.
- Place the roll-ups in the prepared pan, one by one, seam-side down. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes or until the cheese is completely melted on top.
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CHICKEN ALFREDO ROLL UPS - JULIE'S EATS & TREATS
From julieseatsandtreats.com
Ratings 188Calories 814 per servingCategory Main Course
- Cook lasagna noodles until they are al dente. Don’t overcook them as you will be baking them also. Drain and rinse the noodles with cold water so they don’t stick together.
- While they are cooking mix together the 1 c. Alfredo, 1 c. mozzarella cheese, chicken, garlic salt and oregano.
- Lay out the noodles and blot the water off of them with a paper towel. Spread 1/9 of chicken mixture on noodle. Roll up the lasagna noodle. Place the roll-ups, seam side down in the pan. Repeat with all of the noodles.
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