Chicken and Broccoli Lasagna Rolls Recipe
- 1 small onion, chopped
- 3 tablespoons butter
- 3 tablespoons King Arthur Unbleached 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
- 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).
Reviews for Chicken and Broccoli Lasagna Rolls(19)
Sort By :
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!
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.
It looked pretty in the picture but our family thought it was flavorless.
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.
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).
More Recipe Collections
- Baked Chicken >
- Baked Pasta >
- Cheese Recipes >
- Chicken Dinner Recipes >
- Chicken Lasagna >
- Chicken Main Dishes >
- Chicken Pasta >
- Chicken Pasta Recipes >
- Chicken Recipes >
- Comfort Food Dinner Recipes >
- Comfort Food Recipes >
- Dinner Recipes >
- Italian Chicken Recipes >
- Italian Dinners >
- Italian Recipes >
- Kids Lunch Recipes >