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Chicken Lasagna Rolls

Chicken Lasagna Rolls
Take pasta to new heights with this clever creation. A cheesy mixture of chicken and broccoli is rolled into lasagna noodles, making enough for two dinners. It's nice to have a pan of these roll-ups in the freezer for unexpected company. —Darlene Brenden, Salem, Oregon
6 ServingsPrep: 20 min. Bake: 45 min.

Ingredients

  • 1 small onion, chopped
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 can (14-1/2 ounces) chicken broth
  • 1 cup milk
  • 1-1/2 cups (6 ounces) shredded Monterey Jack cheese
  • 3 cups diced cooked chicken
  • 6 cups frozen chopped broccoli, thawed and drained
  • 2 eggs, lightly beaten
  • 3/4 cup dry bread crumbs
  • 1 jar (6-1/2 ounces) diced pimientos, drained
  • 1/4 cup minced fresh parsley
  • 1/2 teaspoon salt, optional
  • 12 lasagna noodles, cooked and drained

Directions

  • In a large saucepan, saute onion in butter until tender. Stir in
  • flour until blended. Gradually add broth and milk. Bring to a boil;
  • cook and stir for 2 minutes or until thickened. Remove from the
  • heat; stir in cheese. Pour 1/3 cup each into two greased 8-in.
  • square baking dishes; set aside.
  • In a large bowl, combine 1 cup cheese sauce, chicken, broccoli, eggs,
  • bread crumbs, pimientos, parsley and salt if desired. Spread about
  • 1/2 cup over each noodle. Roll up jelly-roll style, beginning with a
  • short side; secure ends with toothpicks.
© Taste of Home 2013

2 of 2

Chicken Lasagna Rolls (continued)

Directions (continued)

  • Place six roll-ups curly end down in each baking dish. Top with
  • remaining cheese sauce.
  • Cover and freeze one casserole for up to 3 months. Cover and bake
  • second casserole at 350° for 40 minutes or until a thermometer
  • reads 160°. Uncover; bake 5 minutes longer or until bubbly.
  • Discard toothpicks.
  • To use frozen casserole: Thaw in the refrigerator for 8 hours or
  • overnight. Bake as directed. Yield: 2 casseroles (3 servings each).
Nutrition Facts: 1 serving (2 each) equals 617 calories, 24 g fat (12 g saturated fat), 179 mg cholesterol, 914 mg sodium, 58 g carbohydrate, 4 g fiber, 42 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013