I love all things “rolled-up”. Lasagna, burritos, wraps, fruit (see what I did there?). So I’ve seen a few versions of these Chicken Alfredo Rollups floating around and wanted to try my hand at it, and I made a few alterations of my own. I’ve thought of other ingredients to include that I might try next time, such as broccoli, asparagus, sun dried tomatoes, spinach, or lobster. You heard me. Lobster. But for now, I’ll share with you what I actually made.
Adapted from The Recipe Critic
9 lasagna noodles, cooked
1 jay cups reduced-fat alfredo sauce
2 small or medium sized cooked, shredded chicken breasts (tutorial here)
3 cups shredded Mozzarella
1 cup shredded parmesan (or 3/4 cup grated parmesan)
1) Preheat over to 350 degrees. While that’s warming up, spray an 8×8 glass pan with non-stick spray. Now pour 1/4 the jar of alfredo sauce to cover the bottom of the pan. I like to pour the sauce in, and then pick up the pan and tip it back and forth to coat the bottom, rather than dirty a utensil to spread it around. I’ll do anything to avoid more dirty dishes than I have to. Anything. I can get creative sometimes.
2) Cook lasagna noodles until al dente according to the directions on the package. Drain and rinse the noodles with cold water to prevent them from sticking to each other. Now lay out each noodle side by side on paper towels and blot dry (if they’re still a little wet, the mixture you place on top of them will slide around).
I’m bad – I have a small kitchen and didn’t have enough room to lay them out side by side, so I had to stack them. Don’t do this. Do as I say, not as I do. I swear, someday I’ll have a big enough kitchen to do things the right way.
3) Spread about 2 tablespoons alfredo sauce over each noodle.
3) Now sprinkle a very small amount of oregano on top of the sauce (I don’t like a lot of the oregano flavor), and then sprinkle some garlic salt (or powder, if you don’t have salt) on top of that. Take about 3/4 cup of the shredded chicken and spread it out evenly over each noodle (you want 1/9 of your mixture, so whatever that ends up being for you – for me it was 3/4 cup). Sprinkle 3 tablespoons of cheese on top of that.
The alternative to layering the ingredients would be to mix everything in a bowl and then spoon it on all at once. Totally up to you.
4) Now roll them up! If some of the mix spills out, just shove it back in there. Don’t let it sass you.
5) As you’re done rolling each one, place them in the pan, seam-side down.
6) When they’re all in the pan, pour the remaining alfredo sauce over the top. Top with remaining mozzarella cheese and sprinkle with the parmesan.
7) Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top.
8) Serve with some garlic toast or breadsticks and enjoy!