Chicken Lasagna Rolls
Casserole Cookbook
Try a FREE ISSUE of Taste of Home!
Whether for an everyday meal or a special occasion, this is a fun and creative way to serve lasagna. Chicken and almonds add a tasty new twist.—Virginia Shaw, Modesto, California
SERVINGS: 5
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 45 min. Bake: 25 min.
Ingredients:
- 1 medium onion, chopped
- 1/2 cup chopped sweet red pepper
- 1/2 cup chopped almonds
- 1/3 cup butter
- 1/2 cup cornstarch
- 1-1/2 teaspoons salt
- 2 cans (10-1/2 ounces each) condensed chicken broth, undiluted
- 2 cups chopped cooked chicken
- 1 package (10 ounces) frozen chopped spinach, thawed and well drained
- 1/4 teaspoon pepper
- 1/4 teaspoon ground nutmeg
- 10 lasagna noodles, cooked and drained
- 2 cups milk
- 1 cup (4 ounces) shredded Swiss cheese, divided
- 1/4 cup dry white wine or water
Directions:
In a large saucepan, saute the onion, red pepper and almonds in butter until onion is tender and almonds are toasted. Stir in the cornstarch and salt until blended. Stir in broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Transfer half of the sauce to a bowl; stir in the chicken, spinach, pepper and nutmeg. Spread about 3 tablespoons over each lasagna noodle. Roll up and place seam side down in a greased 11-in. x 7-in. baking dish.
Add milk, 1/2 cup Swiss cheese and wine or water to remaining sauce. Cook and stir over medium heat until thickened and bubbly. Pour over roll-ups.
Bake, uncovered, at 350° for 20-25 minutes. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted. Yield: 5 servings.