Chicken Alfredo Roll-Ups

Chicken Alfredo Roll-Ups
Chicken alfredo roll-ups are a dreamy, creamy weeknight dinner masterpiece.

  • 4 tbsp. butter
  • 2 garlic cloves, minced
  • 1/4 c. all-purpose flour
  • 2 1/2 c. milk (preferably 2% or whole)
  • 4 oz. cream cheese, softened
  • 1/2 c. finely grated Parmesan
  • Juice of 1 lemon
  • 1 tbsp. freshly chopped parsley, plus more for garnish
  • Kosher salt
  • Freshly ground black pepper
  • 4 c. shredded rotisserie chicken (1 whole chicken)
  • 12 cooked lasagna noodles
  1. Preheat oven to 350°. In large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute. Whisk in flour and cook until mixture is bubbling and golden, 1 minute more. Gradually pour in milk, whisking constantly. Bring mixture to a simmer, then stir in cream cheese and Parmesan. Let simmer until sauce thickens, 2 to 3 minutes. Add lemon juice and parsley and season with salt and pepper.
  2. Spoon a thin layer of sauce onto bottom of a large baking dish. 
  3. Lay cooked noodles in a single layer on a cutting board or baking sheet. Spread alfredo mixture on each noodle, top with shredded chicken, and roll up. Lay roll-ups seam side-down in baking dish. Spoon remaining sauce on top of roll-ups. 
  4. Bake until sauce is bubbly and golden, 20 minutes. 
  5. Garnish with more parsley before serving. 

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