Chicken Lasagna Rolls

"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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1 h 5 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  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.


Read all reviews 3
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A bit bland and needs more sauce. It was edible but just ehhh.

Not bad, but I'm not sure it was worth all the effort. It took a long time to roll the noodles up, and they dried out and became crunchy during baking. The taste was pretty good, but it's probab...

After trying to roll filling into slippery noodles a couple of times, I just gave up and made it like regular lasagna. It was OK, I definitely didn't feel my efforts were a waste or anything, bu...

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