Creamy White Chicken Lasagna Roll Ups Recipe 455 Food
CREAMY WHITE CHICKEN LASAGNA ROLL UPS RECIPE - (4.5/5)
Provided by kayjayjohnson
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Prepare lasagna noodles according to the directions listed on package, drain pasta and align noodles in a single layer on a large sheet of wax paper. In a mixing bowl toss together shredded chicken, 1 cup Mozzarella cheese, Parmesan cheese, Romano cheese and 3 Tbsp fresh parsley, set aside. In a separate mixing bowl using an electric hand mixer set on low speed, blend cream cheese until smooth, then mix in milk, dried basil, garlic powder, onion powder and season with salt and pepper to taste (I hardly used any salt and 1/2 tsp pepper). Pour half of the cream cheese mixture into the chicken mixture and toss to evenly coat, reserve remaining cream cheese mixture. Spread 1/3 cup of the chicken mixture into an even layer along the length of each cooked lasagna noodle then roll noodles to opposite end. Spread 1/4 cup of the remaining cream cheese mixture along the bottom of a 9 x 9-inch dish or along 2/3 of a 13 x 9-inch dish (I tried fitting it into an 8 x 8 and it just wasn't going to happen so a 9 x 9 should work. I don't own a 9 x 9 so I had to compromise and use a 13 x 9 and just use 2/3 of the dish). Align pasta snugly and side by side in baking dish - 3 rows of 3. Cover each lasagna roll evenly with remaining cream cheese mixture, being sure to cover tops of pasta entirely so they don't dry while baking. Sprinkle tops evenly with remaining 1 cup Mozzarella cheese. Bake in preheated oven 25 - 30 minutes until heated through and cheese has melted. Sprinkle top evenly with remaining 1 Tbsp chopped fresh parsley. Serve warm.
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- Place the lasagna noodles in a casserole dish, stacking them in alternating directions. Pour boiling water over the noodles and let them soak in the hot water until softened, pliable, but not sticky, about 20 minutes, and then drain.
- While the noodles soak, place the spinach in a large pot over medium heat. Cover and cook for 2 minutes. Uncover, toss the spinach, and cover again. Cook until the spinach is wilted, about 2-3 more minutes. Transfer the spinach to a colander and let cool.
- Place the pot back on the heat and add melt the butter in it. Add in the onion and garlic and saute until softened, stirring often, about 5 minutes. Mix in the flour and stir together until the mixture begins to brown and thicken. Slowly stir in the chicken broth and milk.
- Bring the mixture to a boil and continue to stir, gently scraping the bottom to prevent the flour mixture from burning onto the pot. Once thickened and smooth, reduce the heat to low. Mix in 2 cups of the mozzarella cheese and 1/2 cup of the parmesan. Season with salt and pepper, to taste, and mix in the chopped basil.
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