Chicken Lasagna Rolls

SUBMITTED 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."

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PREP TIME	20 Min
COOK TIME	45 Min
READY IN	1 Hr 5 Min

SERVINGS

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Servings
USMETRIC

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

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.
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.
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.