Chicken Lasagna Rolls

I made this recipe last night for my family.  It is from taste of home's "Fall Freezer Meals" cookbook.  The meals in this book are double the recipe.  One to eat now and one to freeze and cook later.  Great for busy family nights, or when you just don't feel like cooking or cleaning up the kitchen (Yes, even I feel this way once in a while!)

Quote from the recipe book, " This recipe takes pasta to new heights.  I roll a cheesy mixture of chicken and broccoli into lasagna noodles, making enough for two dinners.  It's nice to have a pan of these roll-ups in the freezer for unexpected company." 

photo courtesy of Taste Of Home


CHICKEN LASAGNA ROLLS:  Yield: 2 casseroles (3 servings each) **
1 small onion, chopped
3 T. butter
3 T. all-purpose flour
1 can (14 1/2 oz.) chicken broth
1 cup milk
1 1/2 cups (6 oz.) shredded Monterey Jack Cheese
3 cups diced cooked chicken  *I actually used 1 lb. ground chicken instead, worked great.
6 cups frozen chopped broccolu, thawed and drained.
2 eggs, slightly beaten
3/4 cups dry bread crumbs *I used Italian style
1 jar (6 1/2 oz.) diced pimentos, drained
1/4 cup minced fresh italian parsley
1/2 tsp. salt * I subbed garlic salt
12 Lasagna noodles, cooked and drained **

**I ended up with about 15 rolled noodles, my husband and I could only 2, they are very filling.  the kids each ate one roll.  I would say this makes 8 adult servings. (4 for now, and 4 frozen for later.)

1. In a larget Saucepan, saute onion in butter until tender.  Stir in flour until blended (onions get coated with the flour.)  Gradually add broth and milk.  Bring to a boil; cook and stir for 2 minutes.  Remove from heat, stir in cheese.  Pour 1/3 cup into each greased 8 in. square baking dish; set aside.

2.In a large bowl, combine 1 cup cheese sauce, chicken, broccoli, eggs, bread crumbs, pimientos, parsley and salt.  Spread about 1/2 cup over each cooked noodle. Roll up jelly roll style. beginning with a short side, secure with toothpick.

3. Place six rolls *mine was about 8 or 9 rolls, curly end down in each baking dish.  Top each roll with remaining cheese sauce.

4. Cover and freeze one casserole for up to 3 months.  Cover and bake second casserole at 350 degrees for 40 minutes.  Uncover; bake 5 minutes longer.  Discard the toothpicks.
TO USE FROZEN CASSEROLE: thaw in the refrigerator for 8 hours.  Bake as directed.

My family really enjoyed this recipe.  My husband doesn't usually like broccoli IN food, but enjoyed this and said I should definetely make this again.  Aidan finished his off, and Logan, who is much pickier, only ate a few bites.

ENJOY!!!