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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
Nutritional 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.
Originally published as Chicken Lasagna Rolls in Quick Cooking May/June 2003, p65
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Reviewed on Jan. 19, 2013 by Billl Muck
I cut the entire recipe in half, and made it exactly as written (except the pimentos...I didn't want them). IT WAS AMAZING!!! The only thing I noticed is that the outside of the shells got a little tough in the oven, but it is soooo good, I will be adding this to my PERMANENT KEEP list!
Reviewed on Jul. 06, 2012 by JOM824
Following this recipe was a DISASTER! Before rolling the noodles over the mixture, I knew immediately that the filling was going to slide out the sides. There isn't anything in the mixture to make it stick together. After attempting the 2nd roll, I GAVE UP! I threw all the mixture back into a bowl & wrapped the noodles in plastic. I put it all in the fridge, fixed myself an "adult" beverage, cleaned up the MESS, and ate peanut butter crackers for dinner! Due to the expense of the ingredients I decided not throw it all down the sink. Today, I am going to grate a ton of cheese to ADD to the MIXTURE. I am also going to make another batch of sauce ( there definitely is not enough sauce following the recipe). I am going to eliminate the "rolling" & prepare the normal way of making a lasagna by doing in layers & laying the noodles flat. ALSO, several reviews mentioned the mixture being BLAND. I decided to eliminate the pimentos & used diced sun dried tomatoes instead.
Reviewed on Jun. 22, 2012 by nannyjanet
It looked pretty in the picture but our family thought it was flavorless.
Reviewed on Nov. 11, 2011 by juicyfruit007
This was better than I had anticipated, based on my tasting of the filling as I was assembling it. As others said, this took a LONG time to make. And it does need the optional salt. I really like the concept and would like to use it with a better filling. The sauce was good though.
Reviewed on Aug. 29, 2011 by micheleclow
It was good, but it took too long to prepare. Probably because I used fresh broccoli (and steamed it) and fresh bread crumbs (that I dried).
Reviewed on Jun. 05, 2011 by allykenai
You may be a bit confused why I gave this 4 stars and then say I won't make it again. The taste was 4 stars - good, BUT the prep time of 20 minutes is soooooo misleading. Luckily I am not a novice cook and I thoroughly looked at this recipe before I started it. The prep time of 20 minutes (which is still too short) is after the chicken is cooked and cut up AND after the noodles are cooked and drained. Total prep time with these items was a little over an hour. Just FYI. The only reason this recipe is worth all of this is it makes 2 dinners!
Reviewed on Jun. 03, 2011 by BlackDuck531
I would try this again, as I didn't have problems rolling the lasagne, but it did seem a bit dry, so I'd like to experiment by not adding as many bread crumbs, may only 1/4 c. instead of 3/4 c., and by adding some cream cheese to the sauce. Also, a cream sauce poured over the whole thing after baking would help. I liked the whole concept, just needs some "sauce"!
Reviewed on Jun. 01, 2011 by NevaB
This was hard to roll, I will make it again with cream of mushroom and as a lasagna not the roll.
Reviewed on May. 25, 2011 by MikaelaShea
I agree that this was WAY too much work for such a flavorless, dull, disappointing meal.
This turned out flavorless and a little dry. If you are going to make it, definitely add the salt, although it is optional. Even with the salt, not that good.
Reviewed on May. 25, 2011 by blanketeer
Way too much work for very little taste would never make again or pass on recipe
Reviewed on May. 24, 2011 by Lisa De Angelis
Very Delicious & very easy to prepare. I will make this recipe again . I added some hot peppers to it as well. Loved it !
Reviewed on May. 24, 2011 by dona.murphy
It is dull or boring . . . not a fan.
Reviewed on May. 23, 2011 by margectoo
Add a dash of ground nutmeg(great in most white sauces) and saute fresh chopped mushrooms and add to the sauce . It was delicious. Suggest sliced asparugus for a change.
Reviewed on May. 23, 2011 by btaylor123
I really loved the filling, but used large pasta shells instead of lasagna noodles. Would also make extra sauce next time to have some to put over each serving.
Reviewed on May. 23, 2011 by snoopyneum
This sounds like a recipe that could be made in a 9x13 pan and layer your cheese mixture with the lasagna noodles as you would regular lasagna. That's what I'm going to try. Sounds delicious!!
Reviewed on Mar. 04, 2011 by heather98331
Very good, I may try making a bit more sauce next time. My kids loved it which is very rare for them.
Reviewed on Apr. 15, 2008 by sherryl14
Please post a picture of your recipes so that it will look attractive. thanks and Good day!
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