Chicken Lasagna Roll Ups
Chicken and broccoli are the perfect combination in this creamy pasta dish!
Foto: Spend With PenniesIngredients
- 12 lasagna noodles (cooked and cooled)
- 4 cups cooked shredded chicken
- 3 cups broccoli florets (cooked and cooled)
- 2½ cups shredded mozzarella cheese
- 2 cups cottage cheese (or ricotta)
- 1 cup shredded mozzarella cheese
- ¼ cup shredded Parmesan cheese
- 2 eggs
- 2 tablespoons chopped fresh parsley
- ¼ cup butter
- 1 onion (diced)
- 2 cloves garlic (minced)
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1½ cups milk
- 4 ounces cream cheese
- 1 cup shredded mozzarella cheese
- ¼ cup shredded Parmesan cheese
- 1 teaspoon dried basil
- ½ teaspoon dried oregano (chopped)
Steps
Preheat oven to 350°F.
Combine cheese mixture ingredients and set aside.
In a medium saucepan, cook the onions and garlic in butter for 3 minutes or until tender. Add flour and cook for an additional 1-2 minutes.
Add broth and milk a bit at a time whisking after each addition. It will be thick at first but will thin out. Once all of the liquid has been added, stir in cream cheese until melted. Simmer 1 minute.
Remove from heat and stir in mozzarella cheese, Parmesan, dried basil, and oregano.
Place 1 cup of the sauce mixture in the bottom of a 9x13 pan.
Lay out noodles. Divide cheese mixture, broccoli, and chicken over noodles. Top each with 2 tablespoons mozzarella cheese.
Roll noodles and place seam down in the pan. Top with the remaining sauce.
Cover with foil and bake for 30 minutes. Remove foil, sprinkle with remaining cheese, and bake for another 15 minutes.
Remove from the oven and let cool 15 minutes before serving.
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