Alfredo Chicken Lasagna Rolls
Preheat oven to 350 degrees F (175 degrees C).Advertisement
Combine evaporated milk, chicken, and ranch dressing mix in a skillet over medium heat; cook until chicken is no longer pink in the center, 10 to 15 minutes. Shred chicken.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain and dry on paper towels.
Spread Alfredo sauce over each noodle; top with shredded chicken.
Combine mozzarella cheese, bacon, oregano, and garlic salt in a bowl; sprinkle over chicken layer. Roll each noodle around the filling and place rolls in an 8-inch baking dish.
Bake in the preheated oven until cheese is melted and bubbly, 30 to 35 minutes.
To make your own Alfredo sauce, melt 1/2 cup butter in saucepan on medium heat. Add 1/3 package cream cheese and 1/2 teaspoon garlic. Stir in 2 cups cream, 2/3 cup Parmesan cheese, 1/2 teaspoon oregano, salt, and pepper. Increase heat and stir until thickened. Makes about 2 1/2 cups.