Alfredo Chicken Lasagna Rolls recipe

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Ingredients

1 (12 fluid ounce) can evaporated milk
2 skinless, boneless chicken breasts
1 (1 ounce) package ranch dressing mix
9 lasagna noodles
1 cup Alfredo sauce, or as desired
1 ½ cups shredded mozzarella cheese, or to taste
¼ cup crumbled cooked bacon, or to taste
1 pinch dried oregano, or more to taste
1 pinch garlic salt, or more to taste

Nutrition Info

303.8 calories
carbohydrate: 25.2 g
cholesterol: 48.3 mg
fat: 15.3 g
fiber: 0.9 g
protein: 16.9 g
saturatedFat: 7.2 g
servingSize: -
sodium: 694 mg
sugar: 6.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Combine evaporated milk, chicken, and ranch dressing mix in a skillet over medium heat, cook until chicken is no longer pink in the center, 10 to 15 minutes. Shred chicken.

  3. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain and dry on paper towels.

  4. Spread Alfredo sauce over each noodle, top with shredded chicken.

  5. Combine mozzarella cheese, bacon, oregano, and garlic salt in a bowl, sprinkle over chicken layer. Roll each noodle around the filling and place rolls in an 8-inch baking dish.

  6. Bake in the preheated oven until cheese is melted and bubbly, 30 to 35 minutes.

Recipe Yield

9 rolls

Recipe Note

Chicken, Alfredo, and cheese rolled up in lasagna noodles for tasty awesomeness.

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