Creamy Chicken Alfredo Lasagna Roll-Ups

Creamy Chicken Alfredo Lasagna Roll-Ups

Ingredients

2 cups Alfredo sauce
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
8 lasagna noodles
2 cups cooked chicken, shredded or diced
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
Salt and pepper to taste

Directions:

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.

Cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a clean surface.

In a mixing bowl, combine the cooked chicken, ricotta cheese, half of the mozzarella cheese, half of the Parmesan cheese, minced garlic, chopped parsley, salt, and pepper. Mix well.

Spread a thin layer of Alfredo sauce onto each lasagna noodle.
Spoon a generous amount of the chicken mixture onto each noodle and spread it evenly.

Carefully roll up each noodle and place them seam-side down in the prepared baking dish.

Pour the remaining Alfredo sauce over the rolled noodles, making sure they are all evenly covered.

Sprinkle the remaining mozzarella and Parmesan cheese over the top.
Cover the dish with foil and bake for 20-25 minutes, or until the cheese is melted and bubbly.

Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden brown.

Garnish with additional chopped parsley if desired before serving

Chicken Broccoli Cheddar Pocket

Chicken Broccoli Cheddar Pocket

Ingredients:

1/2 batch, or approx. 4 cups bread dough
2 large chicken breasts
2 cups steamed broccoli
1 – 2 oz cream cheese
1/4 – 1/2 cup alfredo sauce
1 – 2 cups cheddar cheese
various seasonings
1/2 cup olive oil

Directions
Season and bake chicken breasts in a 350 degree oven until no longer pink in center. Dice chicken and set aside.

Roll out a handful of bread dough into a 1/4 inch thick rectangle. Spread 1-2 tsp of softened cream cheese over dough. Add 1-2 Tbsp of alfredo sauce over the cream cheese. Top with 1/2 cup diced chicken, 1/4 cup steamed chopped broccoli, and 1/4 – 1/3 cup cheddar cheese.

Fold up ends of dough over the filling mixture. Fold other ends up and over and seal seams shut using a bit of water if necessary.

Place seam side down on a prepped baking sheet, cut a small steam vent in the top, and let rise for about 30 minutes in a warm, draft-free place.

Bake at 400 degrees until golden brown, about 20-25 minutes. Brush with oil mixture again after baking if desired.