Thursday, May 23, 2013

CHICKEN ALFREDO ROLLUPS


This is delicious and comes out in perfect little squares on your plate, makes a great presentation!  I think I'm going to try this method with ground beef and spaghetti sauce as well.

9 lasagna noodles
jar of alfredo sauce
1 large or 2 small chicken breasts, cooked and shredded
Italian seasoning
Garlic salt
2 cups shredded mozzarella cheese

Spray an 8x11 pan with cooking spray and spread 1/2 cup of the alfredo sauce on the bottom.
Boil lasagna noodles as directed on package, drain and run cold water over them to easily separate.  Lay the cooked noodles out on a cutting board or on paper towels and blot dry.
Spread about 2 tablespoons of alfredo sauce in the center of each noodle.  Sprinkle garlic salt and Italian seasoning on top of sauce.  Add chicken to each noodle and top with about 3 tablespoons of cheese.  
Fold the noodles into thirds and place seam side down in pan.  Top noodles with remaining alfredo sauce and cheese.
Bake at 350* for 30 minutes.  I turned the temp up for the last 5 minutes to really brown the top.

Recipe from:  Found on facebook, not sure of the site it came from.  If you do, let me know and I'll add the site here.



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