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Chicken Lasagna Rolls Recipe

Chicken Lasagna Rolls Recipe photo by Taste of Home

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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

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Chicken Lasagna Rolls Recipe

Prep: 20 min. Bake: 45 min.

Yield: 6 Servings

20 45 65

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.
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).

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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Reviews for Chicken Lasagna Rolls

Chicken Lasagna Rolls

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(11-19) of 19 reviews

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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 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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