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Chicken Alfredo Roll-ups Recipe

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This recipe for Chicken Alfredo Roll-ups, by , is from Class of 2015, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stacey Zeigler-Brannan

Category:
Category:

Ingredients:  
Ingredients:  
9 lasagna noodles
2 1/2 cups alfredo sauce
2 cups cooked, shredded chicken
Oregano
Garlic Salt
3 cups shredded mozzarella, or cheese of your choice

Directions:
Directions:
Spray 8x8 baking dish 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 pan, cook lasagna noodles until al dente (I usually cook 1 or 2 extra just because lasagna noodles always seem to break on me when I am stirring them). Now this is the important part.... 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 tbsp. alfredo sauce over each noodle (if there is 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 tbsp. cheese. To roll up, start at one end and roll the noodles over the toppings. you will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.
Place the roll-ups in the pan, one by one, seam-side down so they don't come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese; bake at 350 for 30 minutes or until the cheese is completely melted on top.

Personal Notes:
Personal Notes:
** Very Important.... for best results use my recipe for the "Best" Alfredo Sauce ever. Find it in the salad - sauce section of this cookbook.

 

 

 

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