I made this a few months back and it didn't quite turn out. But that was my fault because I didn't listen to the recipe. We only gave it a rating of 2 stars but I knew this recipe had the potential of being great! So this time around I made the homemade alfredo sauce and shredded my chicken instead of cubed it. That made it so much easier to roll-up. They turned out delicious! Even my 8 year old said to me, Mom these are so much better! They were a hit!
The Best Garlic Alfredo Sauce: (Makes 2 1/2 cups)
Rating: 2 4 stars Difficulty of Recipe: 4 stars
Ingredients:
Review: I was so glad that I gave this recipe another chance because it was awesome! I love alfredo sauce and this was a great way to switch things up a little. I would recommend doubling the sauce below because I barely had enough. The family LOVED it so we will definately be making it again!
Ingredients:
- 9 lasagna noodles
- 2 ½ cups alfredo sauce (optional homemade recipe below)
- 2 cups cooked, shredded chicken
- oregano
- garlic salt
- 3 cups shredded Mozzarella, or cheese of your choice
The Best Garlic Alfredo Sauce: (Makes 2 1/2 cups)
- ½ cup butter
- 2 ounces cream cheese
- 2 cups heavy cream (or substitute half and half)
- 2 teaspoon garlic powder
- ½ tsp. fresh minced garlic
- salt and freshly ground black pepper
- ½ tsp dried oregano
- ⅔ cup parmesan cheese
1. Spray an 8x8 pan with cooking spray and line the bottom with 1/2 cup alfredo sauce.
2. Cook the lasagna noodles according to package directions until al dente. Drain and rinse the noodles with cold water and lay them on a paper towel to remove excess water.
3. If making the homemade alfredo sauce, in a medium saucepan melt the butter over medium heat. Add fresh minced garlic and cook for about 1 minute. Add the cream cheese and whisk until smooth. Whisk in the heavy cream. Season with garlic powder, salt, and pepper. Bring to a simmer and whisk frequently until the sauce thickens about 15 minutes.
4. Spread 2 Tbs of the alfredo sauce over each noodle. Sprinkle oregano and garlic sauce on top. Take 1/9th of the shredded chicken and spread evenly over each noodle and top with about 3 Tbs shredded cheese. Carefully roll up each lasagne noodle and place seam side down in your 9x9 prepared pan.
5. Once they are all in the pan, pour the remaining alfredo sauce over the top and top with cheese. Bake at 350 for about 30 minutes until heated through and cheese is bubbly.
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ReplyDeleteOh these look yummy and would be perfect for dinner! New follower from Fantabulous Friday! :)
ReplyDeleteThose look and sound so good!
ReplyDeleteI'd love it if you would link this (and a couple other recipes if you'd like) up to Wonderful Food Wednesday at: http://www.athometake2.com. I hope you can stop by.
Jessica @ At Home Take 2
Alyssa,
ReplyDeleteOh my this looks super delicious! I love Chicken Alfredo and I can't wait to try this recipe. Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share this week! Have a great day :)
Michelle
Made this today. Have a couple of things I would recommend to anyone wanting to make this.
ReplyDelete1) Double Alfredo recipe if making the homemade. Doesn't yield enough for nine roll ups. I had to make six instead.
2) When making sauce add minced garlic as you're melting butter or it will burn. When to add the minced garlic wasn't clearly specified so I ended up burning mine the first time and having to start over.
2) Grated or shredded Parmesan cheese for sauce? It isn't specified. I made it with grated as it's what I had on hand and didn't think of it when I was buying the stuff at the store but I would recommend shredded. I actually used the full 2/3 cup of the grated parm and added a handful of the mozzarella to give it some thickness as my sauce also wasn't thickening.
Anyway, turned out good. Will make again using this method!
3) I didn't use anywhere near 3 cups of mozzarella cheese when making these.
Thanks for the tips. I went ahead and changed my notes because I remember thinking I should have doubled the sauce. I also used grated parmesan. And I also remember using just a 2 cup bag of grated cheese.
DeleteDoes this recipe now reflect the doubled alfredo sauce? I see that you said you changed your notes, does that mean you edited the original blog post?
DeleteI made this tonight for dinner but added diced tomatoes and mixed the tomatoes, sauce, cheeses, and shredded chicken all together into a kind of paste before putting it on the cooked noodles... It was amazing!
ReplyDeleteI think that the only time that there has been a bottled Alfredo Sauce in my house, is when I am NOT home and my family needs to eat!! This sounds SO yummy, I can't wait to try this!!!
ReplyDeleteAnyone try to make this into lasagna instead? I've had the roll-ups and they are SO SO SO good. I was thinking maybe doing it was a lasagna due to laziness. :)
ReplyDeleteWith a couple tweaks, I made scrumptious seafood rollups tonight. Added a can of crabmeat and 1/2 cup (defrosted) frozen small shrimps instead of chicken, and also used a bit more fresh minced garlic. Wow!
ReplyDeletewhat is this grease or oil it is soaking in after I take it out of the oven??
ReplyDeleteHmmm I am not sure where you went wrong in the recipe??? The roll up pictured above was exactly how it turned out for us with no excess grease or oil. This is one of our favorite meals that we have had. Was there a lot of excess sauce?
DeleteWhen do you put in the oregano in the Alfredo sauce?
ReplyDeleteWhat a great idea! Those look absolutely fantastic...yummmyyy!!
ReplyDeleteHappy Blogging!
Happy Valley Chow
I also added some ricotta cheese and alittle pesto to the mixture. Deelish!!
ReplyDelete