Chicken Alfredo Roll-ups

I found this recipe from pinterest & I was in love with the idea of one of my favorite italian dishes all wound up into a lasagna roll.  This dish was very texturally pleasing for me & very flavorful!  I had 1 1/2 rolls & was super stuffed.  Very filling & savory!

Chicken Alfredo Roll-ups

Recipe altered from Mmm...Cafe by: Amber (Dessert Now, Dinner Later!)

• 2 small chicken breasts
• 1 1/2 cups water
• 1 tsp chicken bouillon
• 1 Tbsp homemade Italian Seasoning Dressing Mix
• 1 tsp oregano
• 1 tsp garlic powder
• 1/2 tsp salt
• 9 Lasagna Noodles
• 2 1/2 cups Light Alfredo (Recipe slightly altered from Our Best Bites)
• 1 Tbsp butter
• 3 garlic cloves, minced
• 2 Tbsp flour
• 1 tsp salt
• 1/4 tsp ground black pepper
• 2 cups fat-free milk
• 4oz Neufchatel Cream Cheese
• 1 cup freshly grated parmesan cheese
• 3 cups mozzarella

1. Slow cook chicken breasts with water, bouillon, & italian seasoning in a crockpot on low for 4 hours.  Shred chicken & add a little bit of broth to keep moist.  Season with oregano, garlic powder & salt.  Set aside.
2. Heat up a pot of salted water & boil lasagna noodles until al dente.  Rinse with cold water.  Place a couple of paper towels on a baking sheet & lay the noodles on top of paper towels to absorb excess water.  Set aside.
3. Make alfredo sauce by melting butter & sautéing garlic for about 30 seconds.  Add flour, salt, & pepper, to make a roux.  Gradually whisk in milk.  Let heat until boiling & thickens slightly.  Remove from heat & add cream cheese & grated parmesan.  Stir until cheese melts & let stand.  Will thicken as it cools slightly.  
4. Spread a small amount of alfredo sauce in the bottom of a square baking dish.  Assemble rolls by spreading a couple tablespoons of alfredo, 1/9 of the chicken, & a sprinkle of mozzarella cheese.  Roll lasagna up & place seam side down into prepared dish.  Repeat with remaining lasagna rolls.  Once all rolls are in the pan, top them with the remaining alfredo sauce & sprinkle with desired amount of mozzarella cheese.  
5. Bake at 350*F for 30-40 minutes or until sauce bubbles & cheese browns. *Optional: Let stand for 10 minutes before removing from pan.  The alfredo is thinner when it's hot, & thickens as it cools slightly, so it might be slightly runny if you remove it immediately from the pan when taken straight from the oven.

I found this recipe from pinterest & I was in love with the idea of one of my favorite italian dishes all wound up into a lasagna roll.  This dish was very texturally pleasing for me & very flavorful!  I had 1 1/2 rolls & was super stuffed.  Very filling & savory!

Chicken Alfredo Roll-ups

Recipe altered from Mmm...Cafe by: Amber (Dessert Now, Dinner Later!)

• 2 small chicken breasts
• 1 1/2 cups water
• 1 tsp chicken bouillon
• 1 Tbsp homemade Italian Seasoning Dressing Mix
• 1 tsp oregano
• 1 tsp garlic powder
• 1/2 tsp salt
• 9 Lasagna Noodles
• 2 1/2 cups Light Alfredo (Recipe slightly altered from Our Best Bites)
• 1 Tbsp butter
• 3 garlic cloves, minced
• 2 Tbsp flour
• 1 tsp salt
• 1/4 tsp ground black pepper
• 2 cups fat-free milk
• 4oz Neufchatel Cream Cheese
• 1 cup freshly grated parmesan cheese
• 3 cups mozzarella

1. Slow cook chicken breasts with water, bouillon, & italian seasoning in a crockpot on low for 4 hours.  Shred chicken & add a little bit of broth to keep moist.  Season with oregano, garlic powder & salt.  Set aside.
2. Heat up a pot of salted water & boil lasagna noodles until al dente.  Rinse with cold water.  Place a couple of paper towels on a baking sheet & lay the noodles on top of paper towels to absorb excess water.  Set aside.
3. Make alfredo sauce by melting butter & sautéing garlic for about 30 seconds.  Add flour, salt, & pepper, to make a roux.  Gradually whisk in milk.  Let heat until boiling & thickens slightly.  Remove from heat & add cream cheese & grated parmesan.  Stir until cheese melts & let stand.  Will thicken as it cools slightly.  
4. Spread a small amount of alfredo sauce in the bottom of a square baking dish.  Assemble rolls by spreading a couple tablespoons of alfredo, 1/9 of the chicken, & a sprinkle of mozzarella cheese.  Roll lasagna up & place seam side down into prepared dish.  Repeat with remaining lasagna rolls.  Once all rolls are in the pan, top them with the remaining alfredo sauce & sprinkle with desired amount of mozzarella cheese.  
5. Bake at 350*F for 30-40 minutes or until sauce bubbles & cheese browns. *Optional: Let stand for 10 minutes before removing from pan.  The alfredo is thinner when it's hot, & thickens as it cools slightly, so it might be slightly runny if you remove it immediately from the pan when taken straight from the oven.