Total Time: 6 hrs | Yield: 8
These delicious lasagna roll-ups are everything at home! My family’s crazy about this dish and it’s pretty easy to make which is great. The ingredients are only a few. There is no need for any fussy preparation, simply place the first four ingredients in a slow cooker and leave to cook. When done, that’s where the real fun takes place.
I happen to stumble upon this recipe the first week of fall a couple of years ago. I immediately fall in love with this recipe. Lasagna noodles stuffed with crack chicken, topped with some Alfredo sauce and mozzarella cheese, rolled, then bake until melty and done. A real fun comfort food we all need time and time again.
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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)
How to make Crack Chicken Lasagna Rollups
Step 1: Into the bottom of a slow cooker, add the chicken breasts, top with a brick of cream cheese, and sprinkle with a packet of Ranch seasoning. Then, 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. Using a large fork or a spoon, shred the chicken once done and stir to combine with the rest of the ingredients in the slow cooker.
Step 2: Meanwhile, cook the lasagna noodles following the package directions. Drain when done and allow the noodles to cool.
Step 3: Into the bottom of a casserole dish, spread half a cup of jarred Alfredo sauce.
Step 4: Spread the crack chicken on one cooked noodle, making sure not to overfill the noodle. Roll it up and place it in the baking dish. Repeat until you have filled and rolled 8 noodles. Over the noodles, spread the rest of 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 breasts, top with a brick of cream cheese, and sprinkle with a packet of Ranch seasoning. Then, 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. Using a large fork or a spoon, shred the chicken once done and stir to combine with the rest of the ingredients in the slow cooker.
Step 2: Meanwhile, cook the lasagna noodles following the package directions. Drain when done and allow the noodles to cool.
Step 3: Into the bottom of a casserole dish, spread half a cup of jarred Alfredo sauce.
Step 4: Spread the crack chicken on one cooked noodle, making sure not to overfill the noodle. Roll it up and place it in the baking dish. Repeat until you have filled and rolled 8 noodles. Over the noodles, spread the rest of the Alfredo sauce and top with mozzarella cheese. Place in a 350 degrees oven and bake for about 25 to 30 minutes.
