Chicken Alfredo Roll-Ups

"I made this recipe for Sarah's birthday her freshman year in college. They were a lot of work but truly amazing and the presentation is beautiful! The next time I made it I just layered it in a traditional lasagna style layering the ingredients instead of doing it in a rollup. I usually cook a few extra lasagna noodles just incase they break. (Do not use too much sauce on each roll-up, or it can be quite messy!)"
 
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photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
6
Yields:
9 roll-ups
Serves:
4
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ingredients

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directions

  • Spray an 8x8 pan with non-stick spray.
  • Pour in 1/2 cup alfredo sauce, or just enough to cover the bottom of the pan.
  • Boil 8-10 cups of water in a large pan, cook lasagna noodles until al dente.
  • Drain and rinse the noodles with cold water to prevent them from sticking to each other.
  • Lay out each noodle individually and blot dry with a paper towel.
  • Spread about 2 Tbs. alfredo sauce over each noodle.
  • Sprinkle oregano and garlic salt on top of sauce.
  • Take 1/9th of the shredded chicken and spread it out evenly over each noodle.
  • Add approximately 3 Tbs of mozzarella on top of the chicken.
  • To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle alittle to prevent squishing out the inside ingredients while rolling.
  • Place the roll-ups in the pan, one by one, seam-side down so they won't unroll.
  • 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, or until the cheese is completely melted on top.

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