Show Subscription Form

Chicken and Broccoli Lasagna Rolls Recipe
Chicken and Broccoli Lasagna Rolls Recipe photo by Taste of Home

Chicken and Broccoli Lasagna Rolls Recipe

Read Reviews
3.5 18
Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES: 6 servings


  • 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

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.


  1. 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.
  2. 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.
  3. Place six roll-ups curly end down in each baking dish. Top with remaining cheese sauce.
  4. 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.
  5. To use frozen casserole: Thaw in the refrigerator for 8 hours or overnight. Bake as directed. Yield: 2 casseroles (3 servings each).
Originally published as Chicken Lasagna Rolls in Quick Cooking May/June 2003, p65

Reviews for Chicken and Broccoli Lasagna Rolls

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jan. 19, 2013

"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 Jul. 6, 2012

"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 Jun. 22, 2012

"It looked pretty in the picture but our family thought it was flavorless."

Reviewed Nov. 11, 2011

"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 Aug. 29, 2011

"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)."

Loading Image