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Rotisserie Chicken Lasagna Roll-Ups

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"Thought of making some roll-ups and didn't find anything both me and my wife would like, so I just came up with these rotisserie chicken lasagna roll-ups. Wife and son both loved it. This is going to be a go-to staple. Serve with French bread."
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1 h 45 m servings 535
Original recipe yields 8 servings (8 roll-ups)


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  1. 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 set aside.
  2. Meanwhile mix shredded chicken, Italian cheese, mascarpone cheese, garlic, Italian seasoning, and white pepper together in a large bowl until combined.
  3. Preheat the oven to 350 degrees F (175 degrees C).
  4. Heat oil in a skillet over medium heat; add onion. Cook and stir until the onion is soft and translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion begins to brown, about 5 minutes more. Add garlic and saute until fragrant, 1 to 2 minutes. Add to the chicken mixture with egg; mix to combine.
  5. Spread chicken mixture onto a lasagna noodle and roll up. Place roll-up seam-side down in an 8-inch square baking dish. Repeat with remaining roll-ups. Pour Alfredo sauce over top.
  6. Bake in the preheated oven until hot and bubbly, about 45 minutes.


  • Cook's Note:
  • Cream cheese can be used instead of mascarpone. Homemade Alfredo sauce can be used in place of store-bought.

Nutrition Facts

Per Serving: 535 calories; 37.5 22.5 28.7 128 855 Full nutrition

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