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Chicken Lasagna Rolls
Ingredients:
2 c. ricotta cheese
1 1/4 c. shredded Mozzarella cheese
1/4 c. Parmesan cheese
1 egg
1 tsp. garlic powder
1/4 c. chopped fresh parsley
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 c. shredded baked chicken breasts
1/4 lb. prosciutto, chopped
9 cooked lasagna noodles
1 qt. tomato sauce
2 c. ricotta cheese
1 1/4 c. shredded Mozzarella cheese
1/4 c. Parmesan cheese
1 egg
1 tsp. garlic powder
1/4 c. chopped fresh parsley
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 c. shredded baked chicken breasts
1/4 lb. prosciutto, chopped
9 cooked lasagna noodles
1 qt. tomato sauce
Directions:
Use a 9x13" baking dish.
Preheat oven to 375 degrees.
Mix first 8 ingredients.
Lay cooked noodles on plastic on a counter top. Top each noodle with ricotta mixture and some chicken and prosciutto.
Starting at one end, roll one noodle at a time.
Spread some of the tomato sauce on the bottom of the baking dish.
Lay rolls seam-side down, cover with remaining sauce, and sprinkle with some mozzarella cheese.
Bake at 375 for 20 minutes.
Makes 9 Servings
Use a 9x13" baking dish.
Preheat oven to 375 degrees.
Mix first 8 ingredients.
Lay cooked noodles on plastic on a counter top. Top each noodle with ricotta mixture and some chicken and prosciutto.
Starting at one end, roll one noodle at a time.
Spread some of the tomato sauce on the bottom of the baking dish.
Lay rolls seam-side down, cover with remaining sauce, and sprinkle with some mozzarella cheese.
Bake at 375 for 20 minutes.
Makes 9 Servings
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