Best 7 Rotisserie Chicken Lasagna Roll Ups Recipes

ROTISSERIE CHICKEN LASAGNA ROLL-UPS

Steps:

• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
• Meanwhile mix shredded chicken, Italian cheese, mascarpone cheese, garlic, Italian seasoning, and white pepper together in a large bowl until combined.
• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in a skillet over medium heat; add onion. Cook and stir until the onion is soft and translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion begins to brown, about 5 minutes more. Add garlic and saute until fragrant, 1 to 2 minutes. Add to the chicken mixture with egg; mix to combine.
• Spread chicken mixture onto a lasagna noodle and roll up. Place roll-up seam-side down in an 8-inch square baking dish. Repeat with remaining roll-ups. Pour Alfredo sauce over top.
• Bake in the preheated oven until hot and bubbly, about 45 minutes.

CHICKEN PARM LASAGNA ROLL-UPS RECIPE BY TASTY

Steps:

• Lightly season the chicken breast with salt and pepper, then slice it into strips about ½ inch (1 cm) in thickness.
• Dredge each piece of chicken in flour followed by egg and bread crumbs.
• Quickly fry chicken strips in ½ inch (1 cm) of oil over medium heat, cooking for about 30 seconds each side to color the breading. Set cooked strips aside to drain on paper towels. (NOTE: The chicken will NOT be fully cooked after this stage.)
• On a clean surface, assemble the roll-ups. Start by laying a cooked lasagna noodle flat. Using a spoon, spread marinara sauce on one end of the noodle. Next, add a slice of mozzarella cheese on top of the sauce followed by a piece of chicken. Starting from the end with the sauce on it, roll up the noodle like a sleeping bag towards the un-sauced side.
• Place each roll-up into a large casserole dish that has been lightly covered with nonstick cooking spray.
• Pour remaining sauce over roll-ups, then generously cover with mozzarella cheese.
• Bake at 350˚F (180˚C) for 20 minutes until cheese is melted and edges of lasagna noodle are slightly crisped.
• Serve and garnish with parsley.
• Enjoy!

CHICKEN LASAGNA ROLL-UPS

Steps:

• Heat oven to 375°F.
• Combine first 5 ingredients; spread onto noodles. Roll up tightly.
• Place, seam-sides down, in 9-inch square baking dish. Cover with sauce; top with mozzarella.
• Bake 30 min. or until heated through.

CREAMY CHICKEN LASAGNA ROLL-UPS

Steps:

• Preheat oven to 375°. Cook lasagna noodles according to package directions., Meanwhile, sprinkle chicken with herbs de Provence, 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook chicken in oil over medium heat for 5-7 minutes or until no longer pink; set aside., In a large bowl, combine ricotta, 1/4 cup Parmesan cheese, milk, parsley and remaining salt and pepper. Add chicken., Drain noodles. Spread 1 cup spaghetti sauce into a greased 13x9-in. baking dish. Spread 1/3 cup chicken mixture over each noodle; carefully roll up. Place seam side down over sauce. Top with remaining sauce and Parmesan cheese., Cover and bake 30 minutes. Uncover; top with mozzarella cheese. Bake 15-20 minutes longer or until bubbly and cheese is melted. Top with additional parsley if desired.

SKILLET CHICKEN LASAGNA ROLL-UPS

Steps:

• Combine first 7 ingredients in large bowl. Add 1/4 cup Parmesan and 2 Tbsp. basil; mix well. Spread chicken mixture onto noodles; roll up tightly.
• Pour pasta sauce into large skillet. Add roll-ups, seam sides down. Spoon sauce over roll-ups; cover. Bring to boil on medium-high heat; simmer on medium-low heat 20 min. or until heated through.
• Sprinkle with remaining Parmesan and basil.

DOUBLE CHEDDAR ROTISSERIE CHICKEN LASAGNA

Steps:

• Melt butter in a large skillet over medium-high heat. Saute carrots and onion for about 4 minutes. Add garlic during the last few seconds so that it becomes fragrant but does not burn.
• Combine broccoli and chicken broth in a microwave-safe bowl. Steam in the microwave until tender, about 3 minutes. Drain off chicken broth. Coarsely chop the florets and add to the carrot mixture. Stir to combine and set aside.
• Remove skin from the rotisserie chicken. Using a sharp knife, carefully separate pieces. Cut meat into small cubes, making sure to pick through and discard any bones.
• Combine butter and flour in a heavy saucepan over medium heat. Stir to form a paste. Slowly pour in milk. Cook, whisking constantly, until sauce thickens, about 7 minutes. Stir in white Cheddar cheese and garlic salt.
• Preheat the oven to 350 degrees F (175 degrees C).
• Set aside 1/2 cup Cheddar cheese for the topping. Spread about 1/2 cup of the sauce over the bottom of an 8x8-inch casserole dish. Add a layer of lasagna noodles, broccoli mixture, cheese, and chicken. Repeat layers, ending with sauce. Sprinkle reserved Cheddar cheese and panko bread crumbs over the top.
• Cover lasagna with foil and bake in the preheated oven for 35 minutes. Uncover and bake for 5 minutes more. Allow to rest for 7 minutes before serving.

CHICKEN & CHEESE LASAGNA ROLL-UPS

Steps:

• In medium bowl, combine chicken, cheeses, milk, and pepper.
• Spread 1/2 cup mixture on each lasagna noodle; roll jelly-roll fashion.
• In a 13 by 9-inch baking dish, spread 1 cup spaghetti sauce.
• Arrange lasagna rolls, seam-side down in sauce in baking dish.
• Top with remaining spaghetti sauce.
• Cover.
• Bake at 375 degrees F for 30 minutes or until hot.
• Serve, if desired, with additional Parmesan cheese.