Chicken Alfredo Lasagna Roll Ups

March 10, 2021

Last night I made these Chicken Alfredo Lasagna Roll Ups for the first time. There were a few steps involved but, overall, it wasn't too complicated of a recipe. These Chicken Alfredo Roll Ups consist of chicken (I used chicken thighs that were cooked and shredded in the crockpot), cheese, lasagna noodles, and some seasonings. This Chicken Alfredo Roll Up recipe is extremely delicious and your family will be wanting more! The original recipe could be found HERE - I added more lasagna noodles, less Ricotta cheese, less salt, more Alfredo Sauce and less Mozzarella and it turned out perfectly :)

Ingredients:
12 lasagna noodles
2 cups chicken thighs, cooked and shredded
1-2 cups chicken broth
15 oz ricotta cheese
1/2 tsp salt
1 tsp Italian Seasoning
1 tsp onion powder
1 tsp garlic powder
15 oz Alfredo Sauce in the jar
1 cup shredded Mozzarella cheese
1 cup shredded Parmesan cheese

Directions:
In the morning, add 3-4 chicken thighs to a slow cooker with 1-2 cups chicken broth. Cook on high for 5 hours or until you can shred the chicken. Bring a pot of water to a boil. Add the lasagna noodles and cook al dente - 10 minutes. While these are cooking, in a large bowl combine the shredded chicken, ricotta cheese, salt, onion powder, garlic powder, and Italian Seasoning.

When noodles are done, drain water from pot and separate noodles onto aluminum foil. Spread 3 oz of the chicken mixture on each noodle. Leave 1/3 of the noodle bare.

Top the chicken mixture with 1-2 tbsp of Alfredo sauce. Starting at the end of the noodle, roll up towards the bare noodle.

Preheat the oven to 350 degrees F and place 1/4 of the Alfredo Sauce at the bottom of a casserole dish. Place each lasagna roll up in the casserole dish on top of the sauce.