Alfredo chicken lasagna rolls

Here’s a formula for Alfredo Chicken Lasagna Rolls:

Ingredients:

– 8 lasagna noodles

– 1 pound cooked chicken, shredded

– 1 container Alfredo sauce (store-bought or homemade)

– 1 glass ricotta cheese

– 1 glass destroyed mozzarella cheese

– 1/2 glass ground Parmesan cheese

– 1 egg, beaten

– Salt and pepper to taste

– New parsley, chopped (optional)

Instructions:

1. Preheat broiler to 375°F (190°C).

2. Cook lasagna noodles agreeing to bundle directions.

3. In a blending bowl, combine chicken, Alfredo sauce, ricotta cheese, mozzarella cheese, Parmesan cheese, and egg. Blend well.

4. Lay a cooked lasagna noodle level and spread a lean layer of the chicken blend onto the noodle.

5. Roll up the noodle firmly and put seam-side down on a heating dish. Rehash with remaining noodles and filling.

6. Pour extra Alfredo sauce over the rolls and best with mozzarella cheese.

7. Cover with thwart and heat for 25-30 minutes or until hot and bubbly.

8. Expel thwart and prepare for an extra 5-10 minutes or until gently browned.

9. Sprinkle with parsley and serve hot.

Homemade Alfredo Sauce Formula (optional): 

1/2 container butter – 3 cloves garlic, minced

– 1 glass overwhelming cream

– 1 glass ground Parmesan cheese

– Salt and pepper to taste

Instructions:

1. Dissolve butter in a pot over medium heat.

2. Include garlic and cook for 1 minute.

3. Pour in overwhelming cream and bring to a simmer.

4. Diminish warm and let stew for 2-3 minutes or until marginally thickened.

5. Expel from warm and mix in Parmesan cheese until melted.

6. Season with salt and pepper to taste.

Enjoy your tasty Alfredo Chicken Lasagna Rolls!