I had the idea to make some roll-ups, but I couldn’t find anything that both my wife and I would enjoy, so I just made some rotisserie chicken lasagna roll-ups. Son and wife both adored it. This will become a go-to standard. Add French bread to the dish.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 8 |
| Yield: | 8 roll-ups |
Ingredients
- 8 lasagna noodles
- 1 rotisserie chicken – skinned, deboned, and meat shredded
- 2 cups shredded Italian cheese blend
- ½ (8 ounce) container mascarpone cheese
- 2 cloves garlic, minced
- 1 tablespoon Italian seasoning
- ¼ teaspoon ground white pepper
- 1 tablespoon olive oil
- ¼ cup diced onion
- 1 large egg, beaten
- 1 (16 ounce) jar Alfredo sauce
Instructions
- 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 set aside.
- Meanwhile mix shredded chicken, Italian cheese, mascarpone cheese, garlic, Italian seasoning, and white pepper together in a large bowl until combined.
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in a skillet over medium heat; add onion. Cook and stir until the onion is soft and translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion begins to brown, about 5 minutes more. Add garlic and saute until fragrant, 1 to 2 minutes. Add to the chicken mixture with egg; mix to combine.
- Spread chicken mixture onto a lasagna noodle and roll up. Place roll-up seam-side down in an 8-inch square baking dish. Repeat with remaining roll-ups. Pour Alfredo sauce over top.
- Bake in the preheated oven until hot and bubbly, about 45 minutes.
- Cream cheese can be used instead of mascarpone. Homemade Alfredo sauce can be used in place of store-bought.
Nutrition Facts
| Calories | 535 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 128 mg |
| Dietary Fiber | 1 g |
| Protein | 29 g |
| Saturated Fat | 17 g |
| Sodium | 855 mg |
| Sugars | 3 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe. Easy to make. I added a second jar of sauce, used shallots instead of onion, mixed some parm into the mixture and some cheese over the top. Kids had fun rolling
This was a fun dish to make and SO tasty! I altered it by adding in a 14oz jar of four cheese creamy tomato sauce to the cooked onions as they simmered. I also threw in some parm to the mix. Couldn’t wait to have some leftovers the next evening!
I used two 15 oz jars of Bertolli Garlic Alfredo, adding some to the bottom of the pan first to help prevent sticking. Added a cup of the Italian cheese blend to top before putting it in the oven. Otherwise I followed the exact recipe. Came out incredible and so easy! My picky boyfriend also approves! Thanks for the recipe, will definitely have again and again.