CHICKEN BACON ALFREDO ROLL UPS RECIPE BY TASTY
Here's what you need: lasagna noodles, cooked chicken, cooked bacon, mozzarella cheese, garlic powder, garlic, heavy cream, pepper, salt, parmesan cheese, butter, cream cheese
Provided by Tasty
Categories Dinner
Yield 1 serving
Number Of Ingredients 12
Steps:
- Preheat oven to 350ºF (175ºC).
- Cook the lasagna noodles until al dente, drain and rinse the noodles with cold water then lay the on a paper towel to remove excess water.
- In a medium saucepan add butter, heavy whipping cream, and cream cheese, cook over medium heat and whisk until melted.
- Add minced garlic, garlic powder, salt and pepper, whisk until smooth.
- Add the parmesan cheese and bring to a simmer, continue to cook for about 3-5 minutes or until it starts to thicken.
- Pour 1 cup (228 grams) of the alfredo sauce in a 9x13 inch (23x33 cm) pan.
- Add bacon and chicken to the alfredo sauce, mix together.
- Spread about 2 tbsp. of alfredo sauce mixture over each noodle.
- Roll each noodle and place seam down in the pan.
- Once they are all in the pan pour remaining alfredo mixture over the top and sprinkle mozzarella cheese over the top.
- Cook for about 30 minutes until it is heated through and cheese bubbles and browns
- Nutrition Calories: 6306 Fat: 591 grams Carbs: 45 grams Fiber: 0 grams Sugars: 24 grams Protein: 262 grams
- Enjoy!
CHICKEN ALFREDO ROLL-UPS
Make and share this Chicken Alfredo Roll-Ups recipe from Food.com.
Provided by wuxbustah8
Categories Weeknight
Time 1h20m
Yield 9 Roll-ups, 6 serving(s)
Number Of Ingredients 6
Steps:
- 1. Spray an 8×8 pan with cooking spray and line the bottom with 1/2 cup alfredo sauce.
- 2. Cook the lasagna noodles according to package directions until al dente. Drain and rinse the noodles with cold water and lay them on a paper towel to remove excess water.
- 3. Spread 2 Tbs of the alfredo sauce over each noodle. Sprinkle oregano and garlic sauce on top. Take 1/9th of the shredded chicken and spread evenly over each noodle and top with about 3 Tbs shredded cheese. Carefully roll up each lasagne noodle and place seam side down in your 9×9 prepared pan.
- 4. Once they are all in the pan, pour the remaining alfredo sauce over the top and top with cheese. Bake at 350 for about 30 minutes until heated through and cheese is bubbly.
Nutrition Facts : Calories 378.6, Fat 16.1, SaturatedFat 8.3, Cholesterol 79.2, Sodium 389.2, Carbohydrate 28.1, Fiber 1.3, Sugar 1.5, Protein 28.8
BACON CHICKEN ALFREDO LASAGNA ROLL
Make and share this Bacon Chicken Alfredo Lasagna Roll recipe from Food.com.
Provided by EricD0768
Categories Pork
Time 55m
Yield 1 Loaf, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F (200°C).
- Over a long sheet of saran wrap, lay 8 of the bacon strips down back to back. Lifting up every other strip, fold about 1-inch (2 cm) the bacon back on itself. Lay another slice of bacon perpendicular to the strips and fold the flaps back over the horizontal strip of bacon. Repeat with the rest of the bacon until a tight weave has formed. Set aside in the fridge.
- In a medium saucepan, add the butter and garlic over medium heat, cooking until aromatic, about 30 seconds.
- Add the cream, and bring to a boil.
- Add in the Parmesan, parsley, salt, and pepper, stirring constantly until the cheese has melted and there are no lumps remaining.
- Pour half of the mixture over the shredded chicken, reserving the other half to use a sauce in the end.
- Mix the chicken with the sauce until thoroughly combined.
- On a separate sheet of saran wrap, lay down the lasagna noodles, overlapping them slightly.
- Spread the chicken mixture over the noodles, making sure that you leave about a 1-cm (½ inch) gap at the bottom so the noodles have room to roll on themselves.
- Place the cheese slices evenly across the chicken, then press the spinach into a row centered between the cheese slices.
- While one hand keeps the spinach flat, use the other hand to lift the saran wrap up and over, causing the noodles to roll on themselves. Make sure to roll tightly until the entire thing has come together into a neat rolled bundle.
- Transfer the lasagna roll to the bottom of the bacon weave, and repeat the saran wrap rolling process until the bacon has tightly and completely wrapped the lasagna roll.
- Unwrap and transfer to a baking tray.
- Bake for about 25 minutes until the bacon is starting to get crispy but not too dark.
- Cool for about 15 minutes, then transfer the roll to a cutting board.
- Slice generous 1-inch (2 cm) thick portions, then serve with the remaining alfredo sauce.
Nutrition Facts : Calories 668.3, Fat 55.8, SaturatedFat 29.6, Cholesterol 186.8, Sodium 954.3, Carbohydrate 18.6, Fiber 0.9, Sugar 1, Protein 23.6
SPINACH-CHICKEN ALFREDO LASAGNA ROLL UPS
If desired the chicken may be replaced with cooked sausage meat, also the recipe may be doubled to 16 rolls --- make certain that the cooked chicken is very finely chopped --- prep time does not include cooking the noodles, the complete recipe may be prepared and refrigerated up to 24 hours in advance --- this is very good!
Provided by Kittencalrecipezazz
Categories Chicken
Time 55m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 350 degrees F.
- Grease an 11 x 7-inch or a 13 x 9-inch baking dish.
- In a skillet melt butter over medium heat; add in the onions and saute stirring with wooden spoon for about 8 minutes or until lightly golden brown (adding in the garlic the last 2 minutes of cooking).
- Add in drained spinach and saute for 2 minutes more mixing with a wooden spoon; transfer to a large mixing bowl.
- Add in the cooked chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, seasoned salt, egg and pinch nutmeg; mix with wooden spoon until well combined, then season with black pepper to taste.
- Place the cooked noodles on a wax paper lined flat surface.
- Evenly divide the ricotta mixute into eight scoops on to a plate.
- Spread about half of the alfredo sauce into the bottom of the baking dish.
- Spread one scoop onto one cooked lasagna noodle, then spread out with a spoon to cover the noodle completey.
- Roll up starting at the short end.
- Place seam side down on top of the sauce.
- Repeat same method with remaining 7 noodles.
- Sprinkle about 1 cup grated mozzarella cheese (or to taste) on top of the noodles, then drizzle the remaining alfredo sauce on top.
- Cover with foil and bake for about 30 minutes or until hot and bubbly.
CHICKEN ALFREDO LASAGNA ROLL-UPS
Make and share this Chicken Alfredo Lasagna Roll-Ups recipe from Food.com.
Provided by gailanng
Categories Chicken
Time 1h15m
Yield 9 lasagna rolls
Number Of Ingredients 14
Steps:
- To make the Garlic Alfredo Sauce: 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. Makes 2 1/2 cups.
- To assemble: Spray an 8x8 pan with non-stick spray and pour 1/2 cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pot, cook lasagne noodles until al dente. It is important part to 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.
- Spread about 2 Tbs. alfredo sauce over each noodle. (refrain from placing too much sauce; you will have a big mess on your hands) Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approximately 3 tablespoons cheese. To roll up, start at one end and roll the noodle over the toppings, lifting the noodle a little to prevent squishing out the inside ingredients while rolling.
- Place the roll-ups in the prepared pan, one by one, seam-side down. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes or until the cheese is completely melted on top.
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5/5 (3)Calories 769 per servingCategory Dinner, Main Course
- Cook the lasagna noodles according to package directions until al dente. Drain and rinse the noodles with cold water and lay them on a paper towel to remove excess water.
- In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Line the bottom of the 9x13 inch pan with 1 cup of the alfredo sauce.
- Spread 2 Tbs of the alfredo sauce over each noodle. Take ⅛th of the shredded chicken and spread evenly over each noodle and top with about 3 Tbs shredded cheese. Carefully roll up each lasagne noodle and place seam side down in your 9×13 prepared pan. Repeat.
CHICKEN ALFREDO ROLL UPS - JULIE'S EATS & TREATS
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Ratings 152Calories 814 per servingCategory Main Course
- Cook lasagna noodles until they are al dente. Don’t overcook them as you will be baking them also. Drain and rinse the noodles with cold water so they don’t stick together.
- While they are cooking mix together the 1 c. Alfredo, 1 c. mozzarella cheese, chicken, garlic salt and oregano.
- Lay out the noodles and blot the water off of them with a paper towel. Spread 1/9 of chicken mixture on noodle. Roll up the lasagna noodle. Place the roll-ups, seam side down in the pan. Repeat with all of the noodles.
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