Chicken Alfredo Rollups
Submitted by Bill Stalder, Manager of Marketing/Member Services
Ingredients
- 3 Tbsp. butter plus more for greasing the dish
- 3 Tbsp. flour
- 2 1/4 cups milk preferably 2% or whole
- Juice of 1 lemon
- 2 tsp. chopped parsley
- 2 garlic cloves minced (or garlic powder)
- 1/2 cup whipped cream cheese
- 2 cans chicken breast drained
- 1/2 c. finely grated Parmesan cheese
- 8 cooked lasagna noodles
- Kosher salt
- Freshly ground black pepper
Instructions
- Preheat oven to 350 degrees F. Butter a large casserole dish and set aside. Melt butter in a large skillet over medium heat. Add garlic and sauté until garlic is fragrant, about 30 seconds. Whisk the flour into the butter and garlic and cook until the mixture is bubbling and golden, 1 minute more. Gradually pour in milk, whisking constantly. Bring mixture to a simmer, then stir in cream cheese and Parmesan. Let simmer until the sauce thickens, about 2 to 3 minutes. Add lemon juice and about 1 teaspoon of parsley. Season to taste with salt and pepper. Then stir in shredded chicken. Spoon a thin layer of sauce onto the bottom of the baking dish. Lay cooked noodles in a single layer on a cutting board or baking sheet. Spread chicken Alfredo mixture on each noodle, then roll up the lasagna noodle. Lay the roll-ups in the baking dish seam side-down. Spoon more sauce on top of the roll-ups. Bake for 15-20 minutes, until the sauce is bubbly and beginning to brown. Garnish with more parsley and serve.