PREP TIME: 20 MINS | COOK TIME: 40 MINS | TOTAL TIME: 1 HR | SERVINGS: 5
These roll-ups are a great meal prep. You can make it the night before and throw it in the oven the next day to bake. Super good and surely will not disappoint!
INGREDIENTS
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1 lb cooked shredded chicken
9 lasagna noodles
14.5 ounces jar Garlic Alfredo Sauce
1/2 teaspoon oregano
2 cups shredded mozzarella cheese
1 teaspoon garlic salt
How to make Chicken Alfredo Roll-Ups
Step 1: Using a nonstick spray, grease an 8 x 8-inch pan. On the bottom of the prepared pan, spread half a cup of Alfredo sauce.
Step 2: Following the package directions, cook the lasagna until al dente. Drain when done, then rinse the noodles over cold water.
Step 3: Combine 1 cup of Alfredo with 1 cup of mozzarella cheese, chicken, garlic salt, and oregano.
Step 4: Lay the noodles out. Using a paper towel, blot off the water. On a noodle, spread 1/9 of the chicken mixture. Roll it up, then place it in the pan seam-side down. Do the same with the remaining noodles.
Step 5: Pour the remaining Alfredo sauce over the roll-ups, then top with cheese.
Step 6: Place the pan in a 350 degrees oven and bake the roll-ups for about 30 minutes.
NOTES:
MAKE AHEAD: You can make these roll-ups the night before and just store them in the fridge. The next day, pop them in the oven and bake as directed adding 15 minutes to the cooking time.
FREEZER FRIENDLY: Easily double the recipe and simply store the other pan in the freezer for later. To do this, assemble the dish in a freezer-friendly and oven-safe dish. Do not bake. Cover and store in the freezer for up to 3 months. Thaw the roll-ups in the fridge overnight when ready to serve and bake accordingly, allowing them to bake for an additional 5 to 10 minutes. Or bake the roll-ups frozen. Do this by covering the dish with aluminium foil and baking for 30 minutes. Remove the cover and continue baking for another 20 to 30 minutes until bubbly and golden brown on top.
NUTRITION FACTS:
Serving: 1g, Calories: 814kcal | Carbohydrates: 42g | Protein: 47g | Fat: 49g | Saturated Fat: 23g | Cholesterol: 196mg | Sodium: 1677mg | Potassium: 355mg | Fiber: 1g | Sugar: 3g | Vitamin A: 765IU | Vitamin C: 1.5mg | Calcium: 498mg | Iron: 1.9mg
Ingredients
- 1 lb cooked shredded chicken
- 9 lasagna noodles
- 14.5 ounces jar Garlic Alfredo Sauce
- 1/2 teaspoon oregano
- 2 cups shredded mozzarella cheese
- 1 teaspoon garlic salt
Instructions
Step 1: Using a nonstick spray, grease an 8 x 8-inch pan. On the bottom of the prepared pan, spread half a cup of Alfredo sauce.
Step 2: Following the package directions, cook the lasagna until al dente. Drain when done, then rinse the noodles over cold water.
Step 3: Combine 1 cup of Alfredo with 1 cup of mozzarella cheese, chicken, garlic salt, and oregano.
Step 4: Lay the noodles out. Using a paper towel, blot off the water. On a noodle, spread 1/9 of the chicken mixture. Roll it up, then place it in the pan seam-side down. Do the same with the remaining noodles.
Step 5: Pour the remaining Alfredo sauce over the roll-ups, then top with cheese.
Step 6: Place the pan in a 350 degrees oven and bake the roll-ups for about 30 minutes.
Notes
MAKE AHEAD: You can make these roll-ups the night before and just store them in the fridge. The next day, pop them in the oven and bake as directed adding 15 minutes to the cooking time. FREEZER FRIENDLY: Easily double the recipe and simply store the other pan in the freezer for later. To do this, assemble the dish in a freezer-friendly and oven-safe dish. Do not bake. Cover and store in the freezer for up to 3 months. Thaw the roll-ups in the fridge overnight when ready to serve and bake accordingly, allowing them to bake for an additional 5 to 10 minutes. Or bake the roll-ups frozen. Do this by covering the dish with aluminium foil and baking for 30 minutes. Remove the cover and continue baking for another 20 to 30 minutes until bubbly and golden brown on top.
