Chicken Lasagna Rolls with Chive Cream Sauce

Chicken Lasagna Rolls with Chive Cream Sauce

Made  times

"Individual lasagna rolls make this dish both fun and easy to eat. Just add crusty Italian bread or bread sticks and you have a meal!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 15 m servings 313 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 313 kcal
  • 16%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 25.5g
  • 8%
  • Protein:
  • 20.3 g
  • 41%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 449 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Ready In

  1. Preheat oven to 350 degrees F. Cook lasagna noodles according to package directions. Drain noodles; rinse with cold water. Drain again. Cut each in half crosswise; set aside.
  2. Meanwhile, for white sauce, in a medium mixing bowl, beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Slowly add milk, beating until smooth. Stir in Romano cheese and chives.
  3. For filling, in a medium mixing bowl, stir together 1/2 cup of the white sauce, the chicken, broccoli, roasted red sweet peppers, and ground black pepper. Place about 1/4 cup filling at one end of each cooked noodle. Roll up noodles around filling. Arrange rolls, seam sides down, in a 3-quart rectangular baking dish.
  4. Spoon the Classico(R) Four Cheese pasta sauce over the rolls. Spoon remaining white sauce over Classico(R) Four Cheese pasta sauce. Cover with foil. Bake for 35 to 40 minutes or until heated through.



left out the peppers (since I didn't have any) and switched the chives for Italian seasoning, used mushroom marinara for more veg....turned out really well.

My husband absolutely loves this meal. I left out the peppers (we dont like peppers) but other then that mde this to a T and my husband requests it everytime i ask him what he wants for dinner. ...

This recipe was delicious! I left the peppers out and used ground chicken. The family could not get enough. My fiance actually thought it was a stouffers frozen meal he couldn't believe I'd mad...