~Chicken Alfredo Lasagna Rolls~

9 lasagna noodles

2 ½ cups alfredo sauce

2 cups cooked, shredded chicken

oregano

garlic salt

3 cups shredded Mozzarella, or cheese of your choice

Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, 

or just enough to cover the bottom of the pan. Boil 8-10 cups water in 

a large pan, cook lasagna noodles until al dente. (I usually cook 1 or 2 

extra just because lasagna noodles always seem to break on me 

when I am stirring them.)

Now this is the important part! Drain and rinse the noodles with cold 

water to prevent them from sticking to each other. Then, lay out each 

noodle individually and blot dry with a paper towel.

Spread about 2 Tbs. alfredo sauce over each noodle. (if there is too 

much sauce you will have a big mess on your hands!) Sprinkle 

oregano and garlic salt on top of sauce. Take 1/9 of the shredded 

chicken and spread it out evenly over each noodle. Add approx. 3 

Tbs. cheese. To roll up, start at one end and roll the noodle over the 

toppings. You will need to lift the noodle a little to prevent squishing 

out the inside ingredients while rolling.

Place the roll-ups in the pan, one by one, seam-side down so they 

don't come undone. Once they are all in the pan, pour the remaining 

alfredo sauce over the top. Top with remaining cheese. Bake at 350 

degrees for about 30 minutes, or until the cheese is completely melted 

on top. I sometimes broil mine the last 5 minutes to make the cheese 

toasty on top.

****CAN ALSO MAKE THIS AS A REGULAR LASAGNA, WITH MEATY 

MARINARA SAUCE, STUFFED WITH SPINACH AND RICOTTA. YOU 

CAN ALTERNATE INGREDIENTS AS YOU DESIRE!****

~Italian Chicken Dinner~

What you need:

2 lbs boneless skinless chicken breasts

11/2 c Mozzarella cheese, shredded

1/4 c Parmesan cheese, grated

8 oz can tomato sauce

6 oz can tomato paste

2 garlic cloves, minced

1/3 cup onion, diced

1 t sugar

2 t dried oregano

1/2 t dried basil

2 T olive oil

cooked spaghetti, fettuccine or noodles of choice

salt and pepper to taste

What you do:

Heat oil in a large skillet over medium high heat.  Salt and

pepper chicken, add to skillet and brown on both sides.  Place

chicken on the bottom of a 3.5 quart or larger crock-pot.  

Add all remaining ingredients except for cheese and noodles to

a medium bowl and mix.  Pour mixture over chicken and cook,

covered, for 6 hours on low.  Sprinkle cheese over chicken and

continue cooking, covered, until cheese is melted.  Serve over

hot cooked noodles.

~I would suggest putting some extra tomato sauce in it as I would have liked it better a little thinner and saucier...but it was super easy & delicious~