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Chicken - Broccoli Lasagna Rolls Recipe

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This recipe for Chicken - Broccoli Lasagna Rolls is from Cooking For A Cure 2010, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 curly lasagna noodles (about 8 oz.)
Sauce
3 tbsp butter or margarine
1 small onion, chopped
3 tbsp. flour
1 c. half and half
1 can (about 14 oz.) chicken broth
1 1/2 c. Monterey Jack cheese
1/4 tsp. salt
Filling
3 c. chopped cooked chicken
2 pkg. (10 oz. each) frozen chopped broccoli, thawed, drained
2 large eggs, lightly beaten
1 jar (6 1/2 oz.) chopped pimientos, drained
3/4 c. bread crumbs
1/4 c. minced parsley
1/4 tsp. ground red pepper
1/4 tsp. salt
1/8 tsp. ground nutmeg
Directions:
Directions:
1. Cook noodles as package label directs. Drain and lay flat
2. Make sauce: In a medium saucepan, over medium-high heat, melt butter. Add onion, saute until tender, about 3 mins. Whisk flour in until blended; cook 1 minute until bubbly. Remove pan from heat; whisk in half and half and broth until blended. Bring to boiling, stirring until thickened; boil 1 minute. Remove from heat; stir in cheese and salt, stirring until smooth.
3. Make filling: In a medium bowl, mix filling ingredients with 3/4 cup of the sauce. Set aside. Pour one-third of the sauce into 2 quart shallow backing dish and set aside.
4. Spread filling mixture over each noodle, dividing evenly. Starting from the short end, roll-up noodles, jelly-roll fashion. Place rolls, curly end down in prepared dish. Top with remaining sauce. Cover with foil; Bake 45 minutes until heated through. Makes 6 servings.

 

 

 

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