Chicken Alfredo Lasagna Rolls
Lasagna and Alfredo all rolled up!
Lay your dry, cooked lasagna noodles out. Spread a little alfredo onto the noodle, top with shredded chicken, top with cheese (monterey cheese is the traditional cheese but my husband loves cheddar cheese so that's what he got! It still tastes FANTASTIC!)
Roll your noodles up and place in a baking dish, seam side down.
Cover with Alfredo sauce... and parmesan cheese. You can use either prepared sauce from the store or a homemade version. See our homemade sauce.
Cover with foil and bake at 350 degrees for 30 minutes.
Pair with a green leafy salad and DIG IN!
2-3 chicken breasts
Alfredo sauce store-bought or homemade (here is our homemade sauce)
lasagna noodles (cooked Al-dente)
1C shredded cheese (any kind)
Preheat oven to 350 degrees. Spread a small amount of alfredo sauce to cover bottom of baking dish. Cook chicken until no longer pink. (I put chicken in a skillet with a little water, garlic, and butter and let it "steam"). Shred chicken and set aside. Lay out lasagna noodles on a flat surface (it helps if the noodles are dry).
Layer a small amount of alfredo sauce, chicken, and cheddar cheese. Roll noodle up and place in baking dish, seam side down. Pour remaining alfredo sauce on top of rolls. Top with parmesan cheese. Cover baking dish with foil and bake at 350 degrees for 30 minutes.