SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Chicken Lasagna Rolls with Chive-Cream Sauce

Makes: 6 servings
Prep 40 mins Bake 350°F 35 mins
Chicken Lasagna Rolls with Chive-Cream Sauce
Ingredients
  • 6  dried lasagna noodles
  • 1 8  ounce package  reduced-fat cream cheese (Neufchatel), softened
  • 1/2  cup  milk
  • 1/4  cup  grated Romano cheese or Parmesan cheese
  • 1  tablespoon  snipped fresh chives
  • 1 1/2  cups  chopped cooked chicken
  • 1/2 10  ounce package  frozen chopped broccoli, thawed and drained (1 cup)
  • 1/2  cup  bottled roasted red sweet peppers, drained and sliced
  • 1/8  teaspoon  black pepper
  • 1  cup  marinara pasta sauce
Directions

1. Preheat oven to 350 degrees F. Cook lasagna noodles according to package directions. Drain noodles, rinsing with cold water. Cut each noodle in half crosswise; set aside.

2. For white sauce, in a medium mixing bowl beat cream cheese with an electric mixer on medium speed for 30 seconds. Slowly add milk, beating until smooth. Stir in Romano cheese and chives.

3. For filling, in a medium bowl stir together 1/2 cup of the white sauce, the chicken, broccoli, roasted red peppers, and black pepper. Place about 1/4 cup of the filling at an end of each cooked noodle and roll. Arrange rolls, seam sides down, in an ungreased 3-quart rectangular baking dish.

4. Spoon the marinara sauce over the rolls. Spoon remaining white sauce over marinara sauce. Cover with foil. Bake for 35 to 40 minutes or until heated through.

Nutrition Facts (Chicken Lasagna Rolls with Chive-Cream Sauce)
  • Servings Per Recipe 6,
  • cal. (kcal) 288,
  • Fat, total (g) 13,
  • chol. (mg) 65,
  • sat. fat (g) 7,
  • carb. (g) 22,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 2,
  • pro. (g) 19,
  • vit. A (IU) 729,
  • vit. C (mg) 53,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 4,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 56,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 412,
  • Potassium (mg) 249,
  • calcium (mg) 131,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe