Chicken Alfredo Roll-ups – Submitted by Sonia W.
8 lasagna noodles
2 ½ cups Alfredo sauce (optional homemade recipe below)
2 ½ cups cooked, shredded chicken
3 cups shredded Mozzarella, or cheese of your choice (plus additional for topping-optional)
Spray an 8×8 pan with non-stick spray and pour ½ cup Alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagna noodles until al dente. (I usually cook 1 or 2 extra just because lasagna noodles always seem to break on me when I am stirring them.)
Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.
Mix about 1 ½ cups of sauce, chicken and cheese together, add garlic salt an oregano to taste. Put about 1/3 cup of mixture on noodle and spread out. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.
Place the roll-ups in the pan, one by one, seam-side down so they don’t come undone. Once they are all in the pan, pour the remaining Alfredo sauce over the top. Top with cheese (optional). Bake at 350 degrees for about 30 minutes, or until heated through.
The Best Garlic Alfredo Sauce
1/2 cup butter
2 ounces cream cheese
2 cups heavy cream (or substitute half and half)
1 teaspoon garlic powder
1/2 tsp. fresh minced garlic
salt and freshly ground black pepper
1/2 tsp dried oregano
2/3 cup Parmesan cheese
In a medium to large saucepan melt the butter over medium heat. Add fresh minced garlic and cook for 1 minute, or until fragrant. Add the cream cheese and whisk to smooth and melted. Whisk in the heavy cream.
Season with the garlic powder, salt and pepper. Bring to a simmer and whisk frequently until sauce thickens, around 15 minutes. Stir in the cheese and when melted, remove from heat and serve.
Makes 2 ½ cups
Credit: adapted from MMM…CAFE