- 1 lb. boneless skinless chicken breasts, cooked and shredded
- 2 cups Alfredo sauce, divided
- 2 cups shredded mozzarella cheese, divided
- 1/4 cup freshly grated Parmesan cheese, divided
- 1/4 cup chopped fresh parsley, divided
- 8 lasagna noodles, cooked according to package directions and cooled
- 2 tablespoons butter, melted
- Preheat oven to 375°F.
- In a large bowl combine chicken, 1 cup Alfredo sauce, 1 cup mozzarella cheese, 2 tablespoons Parmesan cheese and 2 tablespoons parsley.
- Lay out lasagna noodles on a flat surface.
- Spoon chicken mixture onto each noodle and spread evenly.
- Roll up each noodle and place seam side down in a greased 9x13-inch baking dish.
- Pour remaining Alfredo sauce over the top of the roll ups.
- Sprinkle with remaining mozzarella and Parmesan cheeses.
- Drizzle with melted butter and sprinkle with remaining parsley.
- Bake for 25 minutes or until golden brown and bubbly.
chicken
alfredo
lasagna
roll ups
dinner
Italian