Taste of Home
Chicken and Broccoli Lasagna Rolls
TOTAL TIME: Prep: 20 min. Bake: 45 min.
YIELD: 2 casseroles (3 servings each).
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
Ingredients
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1 small onion, chopped
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3 tablespoons butter
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3 tablespoons all-purpose flour
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1 can (14-1/2 ounces) chicken broth
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1 cup whole milk
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1-1/2 cups shredded Monterey Jack cheese
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3 cups diced cooked chicken
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6 cups frozen chopped broccoli, thawed and drained
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2 large eggs, lightly beaten
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3/4 cup dry bread crumbs
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1 jar (6-1/2 ounces) diced pimientos, drained
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1/4 cup minced fresh parsley
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1/2 teaspoon salt, optional
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12 lasagna noodles, cooked and drained
Directions
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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 2 greased 8-in. square baking dishes; set aside.
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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.
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3.
Place 6 roll-ups curly end down in each baking dish. Top with remaining cheese sauce.
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4.
Cover and freeze 1 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.
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5.
To use frozen casserole: Thaw in the refrigerator for 8 hours or overnight. Bake as directed.
Nutrition Facts
2 each: 617 calories, 24g fat (12g saturated fat), 179mg cholesterol, 914mg sodium, 58g carbohydrate (6g sugars, 4g fiber), 42g protein.
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