Total Time: 6 hrs | Yield: 8
Welcome fall with the most comforting meal. These lasagna roll-ups are stuffed with crack chicken and topped with a fabulous Alfredo sauce, then mozzarella cheese. Incredibly delicious and pairs so well with a simple side salad with tomatoes and cucumbers or some Fall squash, if you’d like. You can even make this a day ahead, simply skip the baking part. Store this in the fridge until ready to eat. Or if planning to keep this in the fridge baked, let the rollups cool completely before storing in the fridge for up to 3 to 5 days.
INGREDIENTS
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2 pounds boneless chicken breasts
1 (8 ounces) blocks fat-free cream cheese
1 (1 ounce) packets dry Ranch seasoning
1/2 c. of water
Rest of the ingredients:
8 lasagna noodles, cooked
1 ½ c. of store-bought Alfredo sauce
1 c. of part-skim mozzarella cheese
4 slices of crumbled bacon optional
Chopped Parsley (optional)
How to make Crack Chicken Lasagna Rollups
Step 1: Into the bottom of a slow cooker, add the chicken breast, then add a brick of cream cheese on top, and sprinkle with the Ranch seasoning packet. Next, pour in half a cup of water. Set the timer to 6 to 8 hours and cook on low. Or 4 hours on high until the chicken is fork-tender.
Step 2: Using a large fork or spoon, shred the chicken, then stir with the other ingredients. This is optional, but at this point, you can stir in the crumbled bacon.
Step 3: In the meantime, cook the lasagna noodles following the package directions. Drain when done and allow the lasagna noodles to cool.
Step 4: Into the bottom of a casserole dish, spread a half cup of the jarred Alfredo sauce. On the surface, add one cooked lasagna noodle and spread the crack chicken on it. Note to not overfill the noodle. Then, roll the noodle up and transfer it to the baking dish. Repeat until you have filled and rolled up 8 noodles.
Step 5: On top of the rolled lasagna noodles, spread the Alfredo sauce and top with mozzarella cheese. Place in a 350 degrees oven and bake for about 25 to 30 minutes.
My WW points: Blue:7; Green 9; Purple: 7
NUTRITION FACTS:
Serving Size: 1 rollup, Calories: 335 | Sugar: 3g | Fat: 9g | Saturated Fat: 3g | Carbohydrates: 26g | Fiber: 3g | Protein: 33g
Ingredients
- 2 pounds boneless chicken breasts
- 1 (8 ounces) blocks fat-free cream cheese
- 1 (1 ounce) packets dry Ranch seasoning
- 1/2 c. of water
- Rest of the ingredients:
- 8 lasagna noodles, cooked
- 1 ½ c. of store-bought Alfredo sauce
- 1 c. of part-skim mozzarella cheese
- 4 slices of crumbled bacon optional
- Chopped Parsley (optional)
Instructions
Step 1: Into the bottom of a slow cooker, add the chicken breast, then add a brick of cream cheese on top, and sprinkle with the Ranch seasoning packet. Next, pour in half a cup of water. Set the timer to 6 to 8 hours and cook on low. Or 4 hours on high until the chicken is fork-tender.
Step 2: Using a large fork or spoon, shred the chicken, then stir with the other ingredients. This is optional, but at this point, you can stir in the crumbled bacon.
Step 3: In the meantime, cook the lasagna noodles following the package directions. Drain when done and allow the lasagna noodles to cool.
Step 4: Into the bottom of a casserole dish, spread a half cup of the jarred Alfredo sauce. On the surface, add one cooked lasagna noodle and spread the crack chicken on it. Note to not overfill the noodle. Then, roll the noodle up and transfer it to the baking dish. Repeat until you have filled and rolled up 8 noodles.
Step 5: On top of the rolled lasagna noodles, spread the Alfredo sauce and top with mozzarella cheese. Place in a 350 degrees oven and bake for about 25 to 30 minutes.