Thursday, February 6, 2020

BHG’s Chicken Lasagna Rolls with Chive-Cream Sauce

Easy recipe that is made from oven to table in just over an hour. I’m sure your family will love this BHG’s Lasagna Rolls with Chive-Cream Sauce. Serve with a side salad and some crusty Italian bread. Yum Yum! Serves 6


6 dried lasagna noodles 
1 8 ounce package reduced-fat cream cheese (Neufchâtel), softened 
1/2 cup milk 
1/4 cup grated Romano cheese or Parmesan cheese 
1 tablespoon snipped fresh chives 
1 1/2 cups chopped cooked chicken 
1/2 10 ounce package frozen chopped broccoli, thawed and drained (1 cup) 
1/2 cup bottled roasted red sweet peppers, drained and sliced 
1/8 teaspoon black pepper 
1 cup marinara pasta sauce


Step 1 Preheat oven to 350°F. Cook lasagna noodles according to package directions. Drain noodles, rinsing with cold water. Cut each noodle in half crosswise; set aside.

Step 2 For white sauce, in a medium mixing bowl beat cream cheese with an electric mixer on medium speed for 30 seconds. Slowly add milk, beating until smooth. Stir in Romano cheese and chives

Step 3 For filling, in a medium bowl stir together 1/2 cup of the white sauce, the chicken, broccoli, roasted red peppers, and black pepper. Place about 1/4 cup of the filling at an end of each cooked noodle and roll. Arrange rolls, seam sides down, in an ungreased 3-quart rectangular baking dish.

Step 4 Spoon the marinara sauce over the rolls. Spoon remaining white sauce over marinara sauce. Cover with foil. Bake for 35 to 40 minutes or until heated through. Easy Peasy 

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