A yummy what? Chicken Alfredo in a roll? Yep.
Really, the options are completely up to you, but I have to say for a mom perspective, having fun roll-ups is a rather inventive way to entice kids to eat something different.
- 5 Tablespoons of Butter
- 1/4 Cup of Flour
- Garlic powder to taste
- Onion Powder to taste
- Salt to taste
- Pepper to taste
- 2 Teaspoons chopped Parsley (optional)
- 2 Teaspoons chopped Basil (optional)
- 3 Cups of Milk
- 1 Cup of Heavy Whipping Cream
- 1/2 Cup of Cream Cheese
- 1/2 Cup Parmesan Cheese
- 3 Cups of Shredded Chicken
- 8 Cooked Lasagna Noodles
You can either use pre-cooked chicken or canned chicken; however, I take raw chicken breasts and grill them up in a pan, seasoning them with salt, onion powder, garlic powder, and black pepper.
After the chicken is done, I shred it with a fork. It’s up to you on what type of chicken you want to use.
Boil desired noodles, whether lasagna noodles or penne. Lay out the lasagna noodles when done on a non-stick pan or some wax paper. *Caution, prepare the sauce mixture first or else the pasta clumps up or becomes dry.
FOR THE SAUCE
In a skillet, melt the 5 tablespoons of butter. Add in the garlic and onion, and let it sauté for a minute. Add in the flour and whisk until you have a nice rue. Add in milk and heavy cream and stir until combined.
Let the mixture simmer for about ten minutes then add in the cream cheese and parmesan cheese, bringing that to a simmer until it starts to thicken up. Add in the herbs, and the salt, pepper to taste. Spoon out about 3/4 of the mixture in a bowl and set aside.
Add in the chicken to the mixture left in the skillet and while that is cooking for a few minutes, lay the cooked and soft lasagna noodles on some non-stick paper. Layer on the chicken mixture and roll the noodles. Once you have your finished roll-ups, spread some of the mixture you set aside in a casserole dish, and lay the rolls on the mixture.
Cover the rolls with the rest of the set aside mixture and bake at 350 degrees for 15-20 minutes.