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Chicken Lasagna Rolls

By: Darlene Brenden  
"Darlene Markel takes pasta to new heights with this clever creation. She rolls a cheesy mixture of chicken and broccoli into lasagna noodles, making enough for two dinners. 'It's nice to have a pan of these roll-ups in the freezer for unexpected company,' says the Salem, Oregon cook."

Rating: This weblink has been rated 2 times with an average star rating of 2.5 Read Reviews (2)

Rate/Review | 142 people have saved this

Prep Time:
20 Min
Cook Time:
45 Min
Ready In:
1 Hr 5 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 small onion, chopped
  • 3 tablespoons butter or margarine
  • 3 tablespoons all-purpose flour
  • 1 (14.5 ounce) can chicken broth
  • 1 cup milk
  • 1 1/2 cups shredded Monterey Jack cheese
  • 3 cups diced cooked chicken
  • 2 (10 ounce) packages frozen chopped broccoli, thawed and drained
  • 2 eggs, beaten
  • 3/4 cup dry bread crumbs
  • 3 (2 ounce) jars diced pimiento, drained
  • 1/4 cup minced fresh parsley
  • 1/2 teaspoon salt
  • 12 lasagna noodles, cooked and drained

Directions

  1. In a saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in cheese. Pour 1/3 cup each into two greased 8-in. square baking dishes; set aside.
  2. In a bowl, combine 1 cup cheese sauce, chicken, broccoli, eggs, bread crumbs, pimientos, parsley and salt if desired. Spread about 1/2 cup over each noodle. Roll up jelly-roll style, beginning with a short side; secure ends with toothpicks. Place six roll-ups curly end down in each baking dish. Top with remaining cheese sauce.
  3. Cover and freeze one casserole for up to 3 months. Cover and bake second casserole at 350 degrees F for 40 minutes. Uncover; bake 5 minutes longer. Discard the toothpicks before serving.
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The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 21, 2007 by Hot Diggity 
A bit bland and needs more sauce. It was edible but just ehhh. MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 26, 2007 by iloveonions 
Not bad, but I'm not sure it was worth all the effort. It took a long time to roll the noodles... MORE

 
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